savory stuffing balls

★★★★★ 3 Reviews
karenella1 avatar
By Martha Price
from San Jose, CA

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.

Blue Ribbon Recipe

We love a twist on a holiday favorite. These stuffing balls are peppery, savory, and full of herb flavor in every bite. The texture reminds us of a sausage ball. They're pretty peppery, so if you don't like a lot of pepper cut in half. Serve with cranberry sauce or gravy, they make an awesome party appetizer. This recipe is also a fun alternative to normal stuffing at your holiday table. However you choose to serve them, you can't go wrong with these savory stuffing balls. They are scrumptious!

— The Test Kitchen @kitchencrew
serves 24 small balls
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For savory stuffing balls

  • 3/4 - 1 c
    finely chopped onion
  • 1 c
    butter
  • 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
    salt
  • 1 tsp
    black pepper
  • 12 c
    dried bread cubes
  • 1
    egg, slightly beaten
  • 1 can
    chicken broth; 14 oz; more if needed
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How To Make savory stuffing balls

  • 1
    Preheat oven to 375 degrees.
  • 2
    Saute onions in butter in large skillet over medium heat for 10 minutes.
  • 3
    Stir in celery, parsley, sage, thyme, salt, and pepper. Cook, stirring, over medium heat for 5 minutes. Remove from heat.
  • 4
    Add bread cubes to onion mixture; toss thoroughly to coat.
  • 5
    Mix together the egg and 3/4 cup of the broth.
  • 6
    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.
  • 7
    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.
  • 8
    Pour remaining broth over the balls (use a little more broth to just moisten balls if needed).
  • 9
    Bake, uncovered, an additional 15 minutes, or until balls are the dry/moist level you desire.
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