Stuffing Balls Recipe
These easy Stuffing Balls have crisp golden edges, soft savory centers, and classic sage-and-thyme holiday flavor.
Ingredients
- 1 cup yellow onion finely chopped
- 1 cup unsalted butter
- 1 cup celery finely chopped
- 1/2 cup fresh parsley chopped
- 1 1/2 teaspoons ground sage
- 1 1/2 teaspoons dried thyme leaves
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 6 cups toasted bread cubes roughly chopped; low-carb or regular sturdy bread
- 6 cups dry cornbread stuffing mix
- 1 large egg lightly beaten
- 1 can chicken broth divided; use 3/4 cup in the mixture and reserve the rest for baking
Instructions
- Preheat the oven to 375°F. Lightly coat a baking sheet or baking pan with nonstick spray.
- Melt the butter in a large skillet over medium heat. Add the chopped onion and cook for about 10 minutes, stirring occasionally, until softened.
- Stir in the celery, parsley, sage, thyme, salt, and black pepper. Cook for another 5 minutes, stirring often, then remove the skillet from the heat.
- Add the toasted bread cubes and dry cornbread stuffing mix to a large mixing bowl and toss to combine.
- Stir in the beaten egg and 3/4 cup chicken broth, then mix in the cooked onion, celery, and herb mixture until evenly combined.
- Scoop the mixture into small portions and gently press into balls. Arrange them on the prepared pan with a little space between each one.
- Bake for 20 minutes. Gently pour or spoon the remaining chicken broth over the stuffing balls, then return them to the oven for another 15 minutes, or until golden brown and crisp around the edges.
Notes
Use dry, toasted bread so it absorbs the broth without becoming pasty. Add 3/4 cup chicken broth to the mixture first, then reserve the remaining broth to pour over the stuffing balls after the first 20 minutes of baking.