Description
Delicious and easy-to-make Stuffing Balls featuring a blend of sautéed celery, shallots, and herbs mixed with bread cubes for a flavorful vegetarian side dish. Perfectly baked to a golden crunch, these individual stuffing balls are great for holiday meals or anytime comfort food craving.
Ingredients
Scale
Main Ingredients
- 1/4 cup butter
- 1/2 cup celery, chopped
- 1/3 cup shallots, chopped
- 1 large egg
- 1 teaspoon poultry seasoning
- 1/2 cup fresh Italian flat leaf parsley, chopped
- 1/3 cup vegetable or chicken broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups day-old white or wheat bread, cut into 1/2 inch cubes (about 6-7 slices)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or alternatively grease a muffin tin for shaping the stuffing balls.
- Sauté Vegetables: In a large sauté pan, melt butter over medium heat. Add the chopped celery and shallots. Stir and cook for about 2-3 minutes until they soften and release aroma. Turn off the heat and allow the mixture to cool slightly for a few minutes.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, poultry seasoning, chopped parsley, vegetable or chicken broth, kosher salt, and freshly ground black pepper until well combined. Incorporate the cooled butter, celery, and shallot mixture into the bowl.
- Combine with Bread Cubes: Add the cubed bread pieces to the bowl. Using your hands, mash and mix all ingredients together until the bread absorbs the moisture and the mixture holds together well. Adjust texture by adding more bread if too moist or more broth if too dry.
- Form Stuffing Balls: Pack the stuffing mixture tightly in your hands and shape into roughly 2 1/2 inch diameter balls. Ensure they are compact enough to hold their shape for baking.
- Bake: Place the formed stuffing balls onto the prepared baking sheet or muffin tin. Bake at 400°F for 20 minutes until the balls are lightly browned and crunchy on the outside.
- Storage: Once cooled, store leftover stuffing balls in the refrigerator for 2-3 days or freeze in a freezer-safe container for up to 2-3 months.
Notes
- This recipe is an easy and flavorful way to use leftover bread, transforming it into tasty individual stuffing balls.
- The mixture can be adjusted by adding more broth or bread to reach the desired consistency for shaping.
- A vegetarian-friendly side dish packed with herbs and subtle savory seasoning, perfect for holiday meals or everyday use.
- Storing leftovers properly helps maintain freshness; reheat by baking to restore crispiness.
Nutrition
- Serving Size: 2 balls
- Calories: 155 kcal
- Sugar: 2 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 36 mg
