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Stuffing Balls

Stuffing balls are made with dried bread cubes, sautéed vegetables, sage, and thyme, then baked until golden brown. Each ball has a tender, evenly moistened center and reaches 160°F before serving.
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Prep Time 10 minutes
Cook Time 43 minutes
Standing and resting 15 minutes
Total Time 1 hour 8 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter
  • 1 cup yellow onion finely chopped
  • 1 cup celery finely chopped
  • 2 cups chicken broth low-sodium
  • 10 cups bread cubes unseasoned, dried
  • 1 tsp rubbed sage
  • 0.5 tsp dried thyme
  • 0.75 tsp salt
  • 0.25 tsp black pepper
  • 2 eggs large, beaten

Equipment

  • 1 large skillet
  • 1 9x13-inch baking dish
  • 1 instant-read thermometer

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Melt the butter in a large skillet over medium heat.
  4. Add the onion and celery, and cook for 6–8 minutes, stirring occasionally, until softened.
  5. Add the chicken broth and heat until steaming.
  6. Remove the skillet from the heat.
  7. Toss the bread cubes with the sage, thyme, salt, and pepper in a large bowl.
  8. Pour the broth mixture over the bread cubes and fold until evenly moistened.
  9. Let the mixture stand for 10 minutes.
  10. Let the mixture cool until just warm, about 10 minutes.
  11. Fold in the beaten eggs.
  12. Shape the mixture into 20 equal balls.
  13. Arrange the balls in the prepared dish.
  14. Bake for 30–35 minutes, until the balls are golden brown and the centers reach 160°F on an instant-read thermometer.
  15. Rest for 5 minutes before serving.

Notes

For evenly moist stuffing balls, fold the broth mixture through the bread cubes before letting it stand. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. Use vegetable broth for a vegetarian swap.