Description
These delicious Stuffing Balls are a perfect savory side dish or appetizer, combining classic stuffing flavors into easy-to-eat, golden-baked bites. Made with dry stuffing mix, chicken broth, butter, and aromatic vegetables, they bake to a crisp exterior with a moist, flavorful center.
Ingredients
Scale
Stuffing Balls Ingredients
- 4 cups dry stuffing mix
- 1 cup chicken broth
- 1/2 cup unsalted butter, melted
- 2 eggs, beaten
- 1 small onion, finely chopped
- 1/2 cup celery, finely chopped
- 1 tsp poultry seasoning
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the stuffing balls from sticking during baking.
- Combine Ingredients: In a large mixing bowl, combine the dry stuffing mix with the chicken broth and melted butter, stirring until the mixture is moistened evenly. Add the beaten eggs, finely chopped onion, celery, poultry seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Balls: Take portions of the mixture and shape them into golf ball-sized balls. Place each ball on the prepared baking sheet, making sure to leave space between them so they bake evenly.
- Bake: Bake the stuffing balls in the preheated oven for 20 to 25 minutes or until they turn golden brown and feel firm to the touch.
- Serve: Once baked, remove the stuffing balls from the oven and let them cool slightly. Garnish with freshly chopped parsley before serving to add a fresh herbal note and attractive presentation.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- You can prepare the mixture ahead and refrigerate before baking to save time.
- Adjust seasoning to taste, especially salt and pepper, depending on the stuffing mix used.
- These stuffing balls make a great party appetizer or a tasty side dish for holidays like Thanksgiving.
- Leftover stuffing balls can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
