Got it! You’re looking for a recipe for stuffing balls—these are often served as a side dish during holidays like Thanksgiving, made from a seasoned bread mixture formed into balls and baked or fried. Here’s a classic recipe:
Classic Stuffing Balls Recipe
Ingredients (makes about 12 balls):
- 4 cups bread cubes (stale bread works best)
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter or olive oil
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp dried rosemary (optional)
- Salt and black pepper, to taste
- 1/2 cup chicken or vegetable broth
- 1 egg, lightly beaten
- 2 tbsp chopped fresh parsley (optional)
Instructions:
- Preheat the oven: 350°F (175°C). Lightly grease a baking sheet.
- Prepare the bread: If your bread isn’t stale, toast it lightly in the oven until dry. Place in a large bowl.
- Cook the vegetables: In a skillet, melt butter over medium heat. Add onion, celery, and garlic. Sauté until soft and fragrant, about 5 minutes.
- Mix the stuffing: Add the cooked vegetables to the bread cubes. Sprinkle in sage, thyme, rosemary, salt, and pepper.
- Add broth and egg: Pour in the broth gradually until the bread mixture is moist but not soggy. Stir in the beaten egg to help bind everything together.
- Form balls: With wet hands, shape the mixture into balls about the size of a golf ball (about 1.5 inches in diameter).
- Bake: Place the balls on the prepared baking sheet. Bake for 20–25 minutes, or until golden brown and slightly crispy on the outside.
- Serve: Garnish with fresh parsley if desired. Serve hot as a side dish!
💡 Tips:
- Add extras like cooked sausage, cranberries, or nuts for more flavor.
- You can freeze uncooked stuffing balls; just bake them straight from the freezer (add a few extra minutes).
If you want, I can also give a super easy 15-minute stovetop version that doesn’t require baking. It’s great for a quick snack or weeknight side. Do you want me to do that?
