Description
Grandma Dot’s Stuffing Balls are a delightful twist on traditional stuffing, combining toasted bread cubes with a flavorful sautéed vegetable mixture, poultry seasoning, and chicken broth. These bite-sized stuffing balls are baked to golden perfection, making them a perfect handheld side dish for holiday meals or family dinners.
Ingredients
Scale
Stuffing Balls
- 4 cups day-old bread cubes (white or sourdough)
- 4 tablespoons butter
- 1 small yellow onion, finely diced
- 2 stalks celery, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 1/2 teaspoons poultry seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 large egg
Instructions
- Prepare Bread Cubes: Cube the day-old bread and let it air dry, or toast it in the oven until firm. This step ensures the bread has the right texture to absorb the liquids without becoming soggy.
- Sauté Vegetables: Melt butter in a skillet over medium heat. Sauté the finely diced onion and chopped celery until they are soft and translucent, about 6–8 minutes. Add chopped parsley and poultry seasoning, cooking for an additional minute to blend the flavors.
- Combine Bread and Vegetable Mixture: In a large bowl, add the toasted bread cubes and pour in the sautéed onion and celery mixture. Toss gently to combine, distributing the vegetables evenly.
- Add Liquids: Whisk the egg with the chicken broth, then gradually add this mixture to the bread and vegetable mixture. Stir until the bread is moist but not soggy, ensuring an even consistency for shaping.
- Form Stuffing Balls: Form the mixture into 2-inch balls, gently packing each one so that it holds together without falling apart during baking.
- Prepare for Baking: Place the stuffing balls on a parchment-lined baking sheet, spacing them evenly to allow for air circulation and even cooking.
- Bake: Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, rotating the baking sheet halfway through. Bake until the balls are golden brown and crisp on the outside.
- Rest and Serve: Let the stuffing balls rest for a few minutes after baking. Serve warm alongside gravy or your favorite holiday dishes for a delicious accompaniment.
Notes
- For extra flavor, consider adding a pinch of dried sage or thyme along with poultry seasoning.
- Use day-old bread to ensure the cubes dry out enough for proper texture; fresh bread may result in soggy stuffing balls.
- These stuffing balls freeze well; bake fresh or freeze raw, then bake when needed.
- To make this vegetarian, substitute vegetable broth for chicken broth and omit the egg or replace with a flax egg.
- Ensure not to over-pack the balls to keep them light and fluffy inside.
