Stuffing Balls

Stuffing Balls

from thedizzycook.com
35 min
8 servings

Easy to make and store, this stuffing ball recipe is an old family favorite. Using leftover bread, you make individual balls that are flavored with vegetables and lots of spices for a great vegetarian stuffing

Ingredients

  • 1/4 cup butter
  • 1/2 cup celery, chopped
  • 1/3 cup shallots
  • 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 fresh pepper
  • 6 cups day-old white or wheat bread cut into 1/2 inch cubes (about 6-7 slices)

Directions

  1. 1

    Preheat oven to 400 degrees Fahrenheit and prepare a large baking sheet with parchment paper or use a greased muffin tin. In a large sauté pan, melt butter over medium heat. Add in chopped celery and shallots. Stir about 2-3 minutes until softened. Turn off heat and allow it to cool for a few minutes.

  2. 2

    In a large bowl, whisk together egg, poultry seasoning, parsley, broth, salt and pepper, then add butter mixture. Add bread cubes and use your hands to mash it all together. If mixture seems too moist, add more bread. If it seems too dry, add more broth. Pack the stuffing mixture tightly in your hands and form into roughly 2-1/2 inch balls - they should hold together well if you have enough moisture.

  3. 3

    Place balls on the prepared baking sheet and bake at 400°F for 20 minutes until lightly browned and crunchy on the outside. Store in the fridge for 2-3 days or in a freezer safe container for up to 2-3 months.