This recipe for stuffing balls offers a delightful twist on traditional stuffing, perfect for holidays or as a savory side dish for any meal. Versatile and customizable, these stuffing balls can be adapted to suit various dietary needs, including gluten-free, vegan, and vegetarian options. Serve them as appetizers with your favorite dips or as a complement to your main course.
5cupsof bread cubeswhite, whole grain, or gluten-free
1cupof diced onions
1cupof diced celery
2clovesof garlicminced
1/2cupof unsalted butter or vegan alternative
1/4cupof fresh parsleychopped
1teaspoonof dried sage
1teaspoonof dried thyme
Salt and pepper to taste
1large egg or flax eggfor vegan option
1/2cupof chicken or vegetable brothplus more if needed
Optional: 1/2 cup of dried cranberries or chopped nuts
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, melt the butter and sauté onions, celery, and garlic until soft.
In a large bowl, combine the bread cubes with the sautéed vegetables, parsley, sage, thyme, salt, and pepper. Mix well.
Beat the egg and add it to the bowl along with the broth, stirring until the mixture is moist but not soggy. Add more broth if necessary. Fold in any optional ingredients like cranberries or nuts.
Form the mixture into 12 balls and place them on the prepared baking sheet.
Bake for 20-25 minutes, or until golden brown and firm to the touch.
Serve warm as an appetizer or side dish.
Notes
For a gluten-free version, ensure all ingredients, including the bread and broth, are gluten-free.
The stuffing balls can be made ahead and refrigerated overnight before baking. They also freeze well; just thaw and reheat in the oven.
Experiment with different herbs, spices, and add-ins like sausage, cheese, or different types of nuts to customize the flavor to your liking.