Stuffing Balls Holiday (Print)
Crisp, herby balls of stuffing—awesome with roast meats. Fast to whip up and fun for any festive dinner.
# Ingredients:
→ Stuffing Base
01 -
2 large eggs
02 -
130 grams celery, diced
03 -
240 millilitres chicken broth
04 -
0.5 teaspoon ground black pepper
05 -
115 grams unsalted butter
06 -
360 grams dried bread cubes
07 -
1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried parsley)
08 -
0.5 teaspoon fine salt
09 -
2 teaspoons poultry seasoning
10 -
150 grams onion, diced
# Steps:
01 -
Crank up your oven to 190°C. Lay those bread cubes across a baking pan and pop them in for 5 to 10 minutes so they crisp up, or you can just let them sit out at night and they'll firm up by morning.
02 -
Grab a skillet, toss in the butter over medium. Throw in onion and celery when it's melted, and keep things moving till they're soft and looking kind of see-through—about 5 minutes.
03 -
Whisk up the eggs and broth real quick in a big bowl. Drop in your sautéed veggies, poultry seasoning, parsley, salt, and pepper. Wrap it all together with the toasty bread cubes. Give it a good stir so everything gets wet and mixed well.
04 -
Scoop out bits and roll them into balls about 5 centimeters wide or around 40 grams each using your hands. Space them out on an oiled baking pan. Bake for 20 to 25 minutes till they're golden on top and solid. Check they're above 71°C inside to be sure they're cooked through.
# Notes:
01 -
Try tossing in cooked sausage, bits of apple, or some dried cranberries for more taste and texture.
02 -
Leftovers keep in the fridge up to three days or in the freezer for three months. Pop them back in the oven until they're piping hot when you're ready to eat.