Thanksgiving Stuffing Balls
Delicious handheld stuffing balls filled with savory herbs and sweet cranberries, perfect for holiday gatherings.
Ingredients
Main Ingredients
- 1 loaf loaf of bread, cubed (preferably day-old or slightly stale) A sturdy white sandwich loaf, sourdough, or country/Artisan bread works well.
- 1 cup celery, chopped
- 1 cup onion, chopped
- ½ cup cranberries, dried
- ¼ cup fresh sage, chopped Use about 1 tablespoon if using dried sage.
- ¼ cup butter, melted Use unsalted to control salt level; substitute olive oil or vegan butter for a dairy-free version.
- 2 cups vegetable broth Skip for chicken broth if you prefer.
- to taste Salt and pepper
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Sauté the Aromatics
- In a large skillet, melt butter over medium heat. Add the chopped celery and onion; sauté until soft and translucent, about 6–8 minutes.
Mix the Stuffing
- In a large bowl, combine the cubed bread, sautéed celery and onion, dried cranberries, and chopped fresh sage. Toss gently to distribute ingredients evenly.
Moisten and Season
- Gradually mix in the vegetable broth until evenly moistened but not soggy. Season with salt and pepper to taste.
Form the Balls
- With lightly oiled hands or using a cookie scoop, form the mixture into 1 1/2–2 inch balls and place them on the prepared baking sheet.
Bake Until Golden
- Bake for 30–35 minutes or until the stuffing balls are golden brown on the outside and heated through.
Notes
Make ahead by preparing mixture without forming balls; refrigerate up to 24 hours. To serve, bake from chilled. For freezing, form balls and freeze before baking or after, reheat from frozen.