Description
This Ultimate Guide to Making Stuffing Balls provides a classic, flavorful stuffing recipe that features perfectly toasted bread cubes, sautéed vegetables, and fragrant herbs. The stuffing balls are moist and tender, bound with eggs and vegetable broth for an ideal balance, making them a perfect side dish for holiday meals or cozy family dinners.
Ingredients
Scale
Bread
- 1 loaf of your favorite bread, cut into 1-inch cubes (about 10 cups)
Vegetables and Herbs
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
Other Ingredients
- 1/2 cup (1 stick) unsalted butter
- 4 cups vegetable broth
- 2 large eggs, beaten
- Salt and pepper, to taste
Instructions
- Prepare the Bread: Cut your chosen bread into 1-inch cubes. For best results, allow the bread cubes to dry out slightly by leaving them uncovered overnight or toasting them lightly in the oven until they are crisp but not browned.
- Sauté Vegetables: In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion and celery and cook until softened and translucent, about 5-7 minutes.
- Add Herbs and Broth: Stir in the dried sage, thyme, and marjoram, then pour in the vegetable broth. Bring the mixture to a simmer to infuse the flavors.
- Combine with Bread and Eggs: In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetables and herb broth mixture. Quickly add the beaten eggs and gently stir to coat evenly. Season with salt and pepper to taste.
- Form Stuffing Balls: Using your hands, form the mixture into golf ball-sized balls, packing them gently so they hold together without being overly compressed.
- Bake the Stuffing Balls: Preheat your oven to 350°F (175°C). Place the stuffing balls on a greased baking sheet or a baking dish, spacing them slightly apart. Bake for 25-30 minutes until they are golden brown on top and cooked through.
- Serve: Serve the stuffing balls warm alongside your favorite main dishes, such as roasted turkey, chicken, or vegetables.
- Store and Reheat: Store leftover stuffing balls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through and crisp on the outside.
Notes
- For extra flavor, consider adding sautéed mushrooms or chopped fresh parsley to the mix.
- You can substitute chicken or vegetable broth depending on your preference.
- To make this recipe gluten free, use gluten-free bread cubes.
- Ensure the bread cubes are slightly dried out before mixing to prevent sogginess.
- The stuffing balls can also be frozen after baking—just reheat directly from frozen at 350°F (175°C) for 20 minutes.
