Stuffing balls

Here’s a detailed Stuffing Balls (Stuffing Dumplings) recipe — crispy on the outside, moist and flavorful inside. Perfect as a side dish for roast dinners or holiday meals 🥖✨.

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🥖 Stuffing Balls

Makes 12–16 balls

Ingredients

• 4 cups day-old bread, cubed (white, whole wheat, or a mix)

• 1 cup onion, finely chopped

• ½ cup celery, finely chopped

• 3–4 tbsp unsalted butter

• 2–3 cloves garlic, minced

• ½ tsp salt

• ¼ tsp black pepper

• 1 tsp dried sage

• 1 tsp dried thyme

• 1 tsp dried parsley

• 1 cup chicken or vegetable broth

• 1 egg, beaten

Optional add-ins: cooked sausage, cranberries, apples, nuts

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Step-by-Step Directions

1. Prepare the Bread

1. Cut bread into small cubes.

2. If not already stale, toast lightly in the oven at 300°F (150°C) for 10–15 minutes.

   • Stale bread absorbs flavors without becoming mushy.

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2. Cook the Vegetables

1. In a skillet, melt butter over medium heat.

2. Add chopped onions and celery.

3. Cook 5–7 minutes until softened.

4. Add minced garlic and cook 1 more minute.

5. Stir in dried herbs, salt, and pepper. Remove from heat.

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3. Combine the Stuffing Mixture

1. Place bread cubes in a large bowl.

2. Add cooked vegetables and herbs.

3. Pour chicken/vegetable broth gradually, stirring until bread is moist but not soggy.

4. Stir in beaten egg to help bind mixture.

5. Taste and adjust seasoning.

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4. Form the Stuffing Balls

1. Using your hands or a spoon, shape mixture into 1½–2 inch balls.

2. Place on a baking sheet lined with parchment paper.

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5. Bake

1. Preheat oven to 375°F (190°C).

2. Arrange balls on the sheet, leaving space between each.

3. Optional: brush lightly with melted butter for extra crispness.

4. Bake 25–30 minutes, turning halfway through for even browning.

5. Balls should be golden and slightly crisp on the outside, tender inside.

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6. Serve

• Serve hot alongside roast chicken, turkey, or beef.

• Can be drizzled with pan gravy for extra flavor.

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⭐ Tips for Success

• Don’t over-soak bread — mixture should hold its shape.

• For extra flavor, sauté some bacon or sausage with onions.

• Can be made ahead and frozen before baking; bake directly from frozen, adding a few extra minutes.

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Variations

• Cranberry-Apple Stuffing Balls: add ¼ cup dried cranberries and ½ cup finely diced apple.

• Cheesy Stuffing Balls: fold in ½ cup grated cheddar or parmesan.

• Herb-heavy version: increase sage, thyme, and rosemary for a fragrant side.