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Little bites of stuffing bring the favorite part of holiday dinners right to your plate. They're crunchy on the outside, fluffy inside, and everyone wants a piece first. These are awesome for Thanksgiving or Sunday family meals. Portioning is a breeze, and you can swap in whatever your family likes. Make them classic or get a little creative. No matter, people grab these right away at my gatherings.
The first time I cooked these, it was to stop my kids from arguing about who got the golden, crispy side. Now they grab extras before dinner is even over.
Tasty Ingredients
- Butter: makes each bite richer and browns the outside for that golden crunch pick a quality stick for best flavor
- Dried bread cubes: these give stuffing the right bite and hold everything together use bread that’s been left out or air-dried
- Onion: adds gentle, sweet flavor yellow or white ones are the real MVPs
- Celery: freshens things up and gives a nice little crunch use stalks that snap, not bend
- Chicken broth: adds moisture and boosts flavor go for low salt options so you can control the taste
- Large eggs: helps the mix hold its shape and keeps balls together fresh ones work best
- Poultry seasoning: classic Thanksgiving taste packed in one blend grab one with sage and thyme if possible
- Fresh parsley: brightens everything and looks pretty flat-leaf packs more punch than curly
- Salt and black pepper: season everything perfectly grind the pepper fresh if you can
Easy-To-Follow Steps
- Shape and Bake:
- Pick up the mix with clean hands or a scoop and form two-inch balls. Pop them an inch apart on your greased pan. Slide them in the oven for about twenty to twenty-five minutes until they’re crisp and golden and feel set. Stick a food thermometer in one—the inside should be at least 160 degrees to be safe to eat.
- Combine Everything:
- Whisk eggs and broth together in your biggest bowl until it’s nice and foamy. Dump in sautéed veggies, parsley, poultry shop seasoning, pepper, and salt. Add your dried bread and mix gently so it all gets moist—but don’t let it get soggy. Wait a few for the bread to soak up the liquid.
- Cook the Vegetables:
- Drop your butter in a skillet and let it melt on medium. Once it bubbles, toss in diced onions and celery. Sauté five minutes or so, stirring until onions are soft and celery is still just a little crisp. It pulls out their sweetness and smells amazing.
- Prepare the Bread Base:
- Fire up your oven to 375 F (about 190 C). Scatter your bread cubes in a single layer on a tray. Let them sit at least fifteen minutes or all night uncovered—this dries them so the balls don’t end up soggy.
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I like hiding a handful of dried cranberries or a bit of grated apple in mine for some sweet hits. One year, my aunt dumped in sausage and it tasted like Thanksgiving dinner in every bite. People still ask about that meal.
Keeping Them Fresh
Pop leftovers in a sealed container. They'll be good in the fridge up to three days. To get those crispy edges back, reheat them in a low oven. If you’re freezing, cool them totally, then put them on a tray to freeze before tossing them into a bag. Warm them straight from the freezer, or thaw in the fridge before baking again.
Smart Swaps
Swap in veggie broth for chicken if you want them meat-free. Use gluten-free bread or cornbread if that's your thing. If you want extra hearty flavor, crumble in some cooked sausage or add toasted nuts. No poultry seasoning? Use sage or rosemary from your spice rack instead.
Ways to Serve
These are great with turkey, chicken, pork roast, or even as a main dish for vegetarians with a big ladle of mushroom gravy. Sometimes I tuck extras into lunchboxes. Put out some cranberry sauce for dipping—it’s always a hit.
Fun Origins
Back in the day, stuffing started with the Romans, but here in the US, it's become a must for big holiday dinners. Shaping the mix into little balls makes life way easier than scooping from a big pan. Families do their own things—changing the bread or swapping herbs—because everyone's got their own special touch.
Recipe Questions & Answers
- → How do I get my stuffing balls super crunchy?
Make sure the bread's really dry and bake them on a greased tray at a higher temp. Spritz a tiny bit of oil before they hit the oven if you want that extra crunch.
- → Can I prep these stuffing balls the day before?
Totally! Shape them and stick 'em in the fridge overnight. Bake right before you eat or warm them up in the oven for the best bite.
- → Got ideas for fun mix-ins?
Add cooked sausage, shredded apple, some dried cranberries, chopped nuts, or toss in extra herbs for flavor and texture.
- → How do I keep the stuffing balls together?
Stir until the bread soaks everything up, and add an egg or splash more broth if the mixture's not sticking before you form the balls.
- → Can I freeze these stuffing balls?
For sure. Freeze them once baked and cooled, sealed up tight. Heat them in the oven straight from frozen until they're piping hot.
- → What's good to serve with stuffing balls?
They're awesome with roast chicken, beef, pork, or turkey. Don't forget some cranberry sauce or your favorite gravy.