Ingredients:
1 loaf (approximately 14 oz) day-old bread, cut into small cubes (about 8 cups)
1 stick (½ cup) unsalted butter
1 large onion, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
2 teaspoons poultry seasoning (or 1 teaspoon sage plus 1 teaspoon thyme)
1 teaspoon salt
½ teaspoon black pepper
½ cup fresh parsley, chopped
2 large eggs, lightly beaten
1½ cups chicken or turkey broth (additional as needed)
½ cup grated Parmesan cheese (optional, for enhanced flavor)
Preparation Steps:
Toast the Bread Cubes
Distribute bread cubes across a baking sheet in a single layer. Toast in a preheated 300°F (150°C) oven for 10 to 12 minutes until dried but not browned. Set aside to cool.
Prepare Aromatic Vegetables
Melt butter in a large skillet over medium heat. Add chopped onion, celery, and garlic, sautéing until softened and fragrant, approximately 6 to 8 minutes.
Combine Stuffing Elements
In a large mixing bowl, combine the toasted bread cubes with the cooked vegetable mixture. Add poultry seasoning, salt, pepper, parsley, and Parmesan if using. Stir in beaten eggs thoroughly. Gradually pour in broth while mixing, just until the bread becomes moist and holds together when compressed (avoid making it soggy).
Form the Balls
Dampen your hands slightly with water. Scoop approximately 2 tablespoons of the mixture and roll into a sphere about the size of a golf ball. Place each formed ball onto a greased or parchment-lined baking sheet. Continue until all mixture is used.
Baking Process
Preheat your oven to 375°F (190°C). Bake the stuffing balls for 20 to 25 minutes, until they develop a golden-brown color and achieve a crispy exterior.
Serving Suggestion
Transfer to a serving platter and offer warm, alongside gravy or cranberry sauce for dipping.
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