Thanksgiving Stuffing Balls Savory (Recipe for Printing)
Ideal for November feasts, these Thanksgiving favorite stuffing balls combine bread, herbs, and vegetables for a savory side dish. Ready in under an hour, they're crisp on the outside and tender inside. Save & click.
# What You Need:
→ Main
01 -
1 loaf day-old bread (about 14 ounces), cut into small cubes (approx. 8 cups)
02 -
1 stick unsalted butter (1/2 cup)
03 -
1 large onion, finely chopped
04 -
2 celery stalks, finely chopped
05 -
2 cloves garlic, minced
06 -
2 teaspoons poultry seasoning or 1 teaspoon sage plus 1 teaspoon thyme
07 -
1 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
2 large eggs, lightly beaten
10 -
1 1/2 cups chicken or turkey broth (additional as needed)
# How to Make It:
01 -
Preheat oven to 300°F. Arrange bread cubes in a single layer on a baking sheet and toast for 10 to 12 minutes until dry but not browned. Set aside.
02 -
In a large skillet, melt unsalted butter over medium heat. Add finely chopped onion, celery, and minced garlic, then sauté for 6 to 8 minutes until vegetables are soft and fragrant.
03 -
Transfer toasted bread cubes to a large bowl. Add sautéed vegetables, poultry seasoning (or sage and thyme), salt, and black pepper. Mix to combine. Add lightly beaten eggs and stir gently. Gradually pour in broth, tossing until the mixture is moist and holds together when pressed without becoming soggy.
04 -
Using damp hands, shape the mixture into balls roughly the size of a golf ball. Arrange balls on a greased or parchment-lined baking sheet.
05 -
Preheat oven to 375°F. Bake for 20 to 25 minutes until the stuffing balls are golden brown and crisp on the outside.
# Extra Tips:
01 -
For extra flavor, use fresh herbs and make sure bread cubes are fully dried out before mixing for best texture.