Savory Stuffing Balls

Martha Price


I like stuffing, but it is not something I would ordinarily make except at holiday meals. However, a couple of weeks ago I went to dinner at a local restaurant, and, tired of mashed potatoes, I ordered stuffing balls with my roast chicken dinner. I really liked them, so I have been experimenting with my own version.
This is a combination that I like, - I hope you do, too.

Photo via Bing.

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24 small balls


10 Min


50 Min




3/4 - 1 c
finely chopped onion
1 c
1 c
peeled and chopped celery
1/2 c
chopped fresh parsley
1/2 Tbsp
dried sage
1 1/2 tsp
dried thyme leaves
1 tsp
1 tsp
black pepper
12 c
dried bread cubes
egg, slightly beaten
1 can(s)
chicken broth (11&3/4 oz.) more if needed

Directions Step-By-Step

Preheat oven to 375 degrees.
Saute onions in butter in large skillet over medium heat for 10 minutes. Stir in celery, parsley, sage, thyme, salt and pepper. Cook, stirring, over medium heat for 5 minutes. Remove from heat.
Add bread cubes to onion mixture; toss thoroughly to coat. Mix together the egg and 3/4 cup of the broth; add to stuffing to moisten. If stuffing is too dry to stick together add a small additional amount of broth, but do not over moisten.
Shape stuffing into 24 small balls (about 1 and 1/2" diameter). If you prefer, you can make the balls a little larger.
Place the balls in one layer on a greased baking sheet.
Bake, uncovered, at 375 degrees for 20 minutes. Pour remaining broth over the balls (use a little more broth to just moisten balls if needed). Bake, uncovered, an additional 15 minutes, or until balls are the dry/moist level you desire.

About this Recipe

Main Ingredient: Bread
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #easy, #comfort, #homemade