Introduction
Stuffing balls are a fun twist on traditional stuffing. They’re perfectly portioned, easy to serve, and bake up with a crispy golden crust while staying moist inside. Great for holiday gatherings, they also make excellent leftovers.
Ingredients (Makes 12–14 balls)
- 1 (12 oz) bag of seasoned stuffing mix (or about 8 cups of homemade bread cubes)
- 1 cup chicken or vegetable broth (warmed)
- 1 stick (½ cup) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 small onion, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 1 teaspoon poultry seasoning
- Salt & black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven: Set oven to 375°F (190°C) and lightly grease a baking sheet or line with parchment paper.
- Cook vegetables: In a skillet, melt 2 tablespoons of butter and sauté onion, celery, and garlic until softened (about 5 minutes).
- Mix stuffing: In a large bowl, combine stuffing mix, sautéed vegetables, melted butter, poultry seasoning, and broth. Stir until the mixture is moist but not soggy.
- Add eggs: Stir in beaten eggs to help bind the mixture.
- Form balls: Using clean hands, scoop and shape the mixture into golf ball–sized balls. Place them evenly on the prepared baking sheet.
- Bake: Bake for 20–25 minutes, until golden brown and slightly crispy on the outside.
- Serve: Garnish with fresh parsley and serve hot with gravy or cranberry sauce.
Tips & Variations
- Add cooked sausage or bacon for extra flavor.
- Use cornbread stuffing mix for a Southern twist.
- Make ahead: Form stuffing balls, refrigerate, then bake just before serving.
- Leftovers reheat beautifully in the oven or air fryer.
Enjoy !!
