Description
Turkey Stuffing Balls transform traditional stuffing into golden, crispy, bite-sized delights. Perfectly seasoned and portion-controlled, they offer a superior texture with a crunchy exterior and moist interior, ideal for holiday tables.
Ingredients
8 cups day-old bread, cubed (rustic loaf like sourdough)
1 cup unsalted butter
1 large yellow onion, finely diced
3 stalks celery, finely diced
3 cloves garlic, minced
2 large eggs, lightly beaten
1 1/2 cups chicken or turkey broth
1/4 cup fresh parsley, chopped
1 tbsp fresh sage, chopped
1 tsp fresh thyme leaves
1 tsp salt (or to taste)
1/2 tsp black pepper
Instructions
1. Preheat and Prep: Heat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Sauté the Aromatics: Melt butter in a large skillet over medium heat. Add onion and celery; cook 8-10 minutes until soft. Stir in garlic; cook 1 more minute.
3. Combine the Goods: In a large bowl, mix bread cubes with sautéed vegetables. Pour in broth and eggs. Add parsley, sage, thyme, salt, and pepper.
4. Mix and Rest: Toss until bread is moistened. Let sit 10 minutes to absorb liquid.
5. Form the Balls: Shape mixture into golf ball-sized spheres. Place 1 inch apart on baking sheet.
6. Bake to Perfection: Bake 25-30 minutes until tops are golden and bottoms crisp. Cool 5 minutes before serving.
Notes
Use stale, day-old bread for best texture.
Let mixture rest to hold shape.
Pack balls firmly but not dense.
Customizable: add cheese, sausage, bacon, cranberries, nuts, or cornbread cubes.
Can assemble a day ahead; refrigerate until baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Holiday
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 160
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg