Stuffing balls

Stuffing balls? Yum! Are you thinking about savory stuffing balls as a side dish—kind of like mini, handheld stuffing muffins? Or maybe something else? I can share a classic recipe or a fun twist if you want.

Here’s a simple, crowd-pleasing recipe for Savory Stuffing Balls:

Classic Stuffing Balls

Makes: About 12-16 balls
Prep time: 15 minutes
Cook time: 25-30 minutes

Ingredients:

• 8 cups day-old bread cubes (white, whole wheat, or a mix)

• 1 cup onion, finely chopped

• 1 cup celery, finely chopped

• 2-3 cloves garlic, minced

• 1/2 cup unsalted butter

• 1/2 cup fresh parsley, chopped

• 1 teaspoon dried sage

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary (crushed)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 large eggs, beaten

• 1 to 1 1/2 cups chicken or vegetable broth (add gradually to moisten)

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

2. Cook aromatics: In a large skillet, melt butter over medium heat. Add onions, celery, and garlic. Sauté until soft and fragrant, about 5-7 minutes.

3. Mix bread and herbs: In a large bowl, combine bread cubes, cooked aromatics, parsley, sage, thyme, rosemary, salt, and pepper.

4. Add eggs and broth: Pour beaten eggs over the bread mixture. Slowly add broth, stirring gently, until mixture holds together but isn’t soggy.

5. Form balls: Using your hands, form the stuffing mixture into golf ball–sized balls and place them on the prepared baking sheet.

6. Bake: Bake for 25-30 minutes, turning once halfway through, until golden and crispy on the outside.

Tips:

• You can add cooked sausage, cranberries, nuts, or mushrooms for extra flavor.

• If you want, drizzle a little melted butter on top before baking for extra crispiness.