Stuffing Balls
These stuffing balls bake up golden and crisp on the outside with a soft, cozy center packed with classic Thanksgiving flavor. They’re easy to scoop, shape, and make ahead, which makes them perfect for holiday hosting. Serve with cranberry sauce or gravy and watch them disappear fast.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- ¾ cup finely minced onion
- ¾ cup finely minced celery
- 2 cloves garlic minced
- 1 teaspoon dried parsley
- 1 teaspoon dried poultry seasoning
- 1 cup low-sodium chicken or vegetable broth
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 10 cups day-old cubed bread such as sourdough, French, or whole wheat
- 3 large eggs
- ½ cup chopped dried cranberries
- 1 cup finely chopped or grated peeled apples such as Fuji, HoneyCrisp, or Cosmic
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Melt the butter and olive oil in a skillet over medium heat. Add the onion and celery, and saute for 8-10 minutes or until the onions are translucent.
- Stir in the garlic, dried parsley, poultry seasoning, salt, and pepper. Sauté for 1 minute or until fragrant
- Add the broth. Heat until simmering and cook for 2 minutes. Remove the pan from the heat.
- Add the cubed bread to a large mixing bowl. Pour the vegetable and broth mixture over.
- In a small mixing bowl, whisk the eggs. Pour them over the bread cubes and vegetables. Add the cranberries and apples and gently toss until combined.
- Using your hands, shape the mixture into ¼-cup balls. Place the balls on the prepared baking sheet, spacing them at least ½ inch apart.
- Bake the stuffing balls for 25-30 minutes or until golden and crispy on the outside and reach 165°F when checked with a food thermometer.
Notes
Storage Directions
- Refrigerating: Store fully cooled stuffing balls in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cooled stuffing balls in a freezer-safe container or zip-top bag for up to 2 months. For the best texture, thaw them overnight in the refrigerator before reheating.
- Reheating: Warm covered in a 300°F oven for 15-20 minutes, or until heated through. You can also reheat individual balls in the microwave in short bursts, though the oven will give you the best crispy edges.
Nutrition
Serving: 1stuffing ballCalories: 107kcalCarbohydrates: 15gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 26mgSodium: 198mgPotassium: 74mgFiber: 1gSugar: 4gVitamin A: 81IUVitamin C: 1mgCalcium: 37mgIron: 1mg
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