Stuffing Balls
Old-fashioned stuffing balls that bake up crispy on the outside and soft and fluffy inside — an easy, make-ahead holiday side dish.
Ingredients
- 3 tablespoons butter
- 1 onion finely chopped
- 1 cup celery finely chopped
- ½ cup fresh parsley chopped
- ½ tablespoon ground sage
- 1 ½ teaspoons dried thyme leaves
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 6 cups bread toasted and chopped (white, wheat, sourdough, or low-carb)
- 6 cups cornbread stuffing mix
- 1 large egg slightly beaten
- 1 can chicken broth about 14 oz; start with 3/4 cup and add more as needed
Instructions
- Preheat the oven to 375u00b0F (190u00b0C). Grease or line a baking sheet with nonstick spray.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for about 10 minutes, stirring occasionally, until softened. Add the celery, parsley, sage, thyme, salt, and pepper. Cook 5 minutes more, then remove from the heat.
- In a large bowl, combine the toasted bread and cornbread stuffing mix. Stir to blend evenly.
- Add the beaten egg and 3/4 cup of the chicken broth. Stir until moistened, then mix in the sauteed onion and celery mixture. If the mix feels too dry, add a little more broth until it holds together when squeezed.
- Roll the mixture into golf-ball-sized portions with your hands and place them evenly on the prepared baking sheet.
- Bake for 20-25 minutes, or until the stuffing balls are golden brown on the outside and heated through.
Notes
Make ahead: shape the balls a day in advance, cover, and refrigerate until baking. For crispier edges, bake on a wire rack set over the pan.
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