Ingredients
- 4 cups cubed day-old bread (preferably a mix of white and whole grain)
- 1/2 cup unsalted butter
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1 cup chicken or vegetable broth
For a twist, consider adding a handful of cranberries for a sweet note or chopped pecans for added crunch. If you’re vegetarian, you can easily swap the chicken broth for vegetable broth.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic, sautéing until the vegetables are soft and fragrant, about 5-7 minutes.
- In a large bowl, combine the sautéed vegetables with the cubed bread, fresh parsley, sage, thyme, salt, and pepper.
- Pour the beaten egg and broth over the bread mixture, stirring until everything is well combined. The mixture should be moist but not soggy.
- Using your hands, form the mixture into golf ball-sized balls and place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until the stuffing balls are golden brown and crisp on the outside.
From my experience, don’t be afraid to get your hands a little messy when forming the balls — it’s all part of the fun! You can always adjust the size to your liking, just keep an eye on the baking time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International