Here’s a cozy, crowd-pleasing recipe for Stuffing Balls with Gravy — crispy on the outside, tender inside, and perfect for holidays or anytime comfort food!
🧆 Stuffing Balls with Gravy
📝 Ingredients
For the Stuffing Balls:
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6 cups cubed bread, preferably day-old (white, sourdough, or whole wheat)
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1 tbsp olive oil or butter
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1 small onion, finely chopped
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2 ribs celery, finely chopped
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2 cloves garlic, minced
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2 tsp poultry seasoning or a mix of sage, thyme, and rosemary
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Salt and pepper to taste
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2 large eggs, beaten
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1–1¼ cups chicken or vegetable broth
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2 tbsp chopped parsley (optional)
For the Gravy:
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2 tbsp butter
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2 tbsp flour
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2 cups chicken or turkey broth
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Salt and black pepper, to taste
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Optional: a dash of soy sauce, Worcestershire, or a splash of cream for depth
👩🍳 Instructions
1. Prepare the Stuffing Mixture:
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease it.
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In a skillet, heat olive oil or butter. Sauté onion and celery until soft (about 5 minutes). Add garlic and cook 1 more minute.
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In a large bowl, combine sautéed veggies, bread cubes, poultry seasoning, salt, and pepper.
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Stir in beaten eggs and enough broth to moisten the mixture — not soggy, just soft and scoopable.
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Add parsley if using.
2. Form and Bake:
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Shape mixture into golf ball-sized balls (about ¼ cup each).
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Place on the prepared baking sheet.
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Bake for 25–30 minutes, or until golden brown and crisp on the outside.
3. Make the Gravy:
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In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to make a roux.
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Gradually whisk in broth, stirring constantly until smooth.
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Simmer for 5–7 minutes until thickened. Season with salt, pepper, and optional flavor boosts.
4. Serve:
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Plate stuffing balls and ladle hot gravy over the top.
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Garnish with extra parsley if desired.
🍽️ Tips & Variations:
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Add cooked sausage, mushrooms, or dried cranberries to the stuffing for extra flavor.
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Can be made vegetarian by using vegetable broth and skipping meat.
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Want to prep ahead? You can assemble the balls and refrigerate them a day ahead before baking.