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The baking sheet of stuffing balls is in the oven, turning golden and crisp after about 20 minutes. The baking sheet is positioned on the white marble cooktop, with the stuffing balls ready to be served warm.

Stuffing Balls Recipe

These golden, crisp stuffing balls are a delicious twist on traditional stuffing, with savory notes of poultry seasoning and fresh parsley—perfect for holiday gatherings!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 24
Calories 108 kcal

Equipment

  • Large skillet
  • Baking sheet
  • Aluminum foil
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons

Ingredients
  

  • ¾ cup butter
  • ½ cup diced onion
  • ½ cup diced celery
  • 1 ½ teaspoons salt
  • 1 teaspoon poultry seasoning
  • ½ teaspoon ground black pepper
  • ½ cup chicken broth
  • 2 large eggs
  • 10 cups cubed whole wheat bread
  • ½ cup chopped fresh parsley

Instructions
 

  • Preheat the oven to 375°F (190°C). Line a baking sheet with greased aluminum foil.
  • Melt butter in a skillet over medium heat, then add onion and celery. Sauté for about 5 minutes until softened.
    A skillet on the white marble cooktop shows butter melting over medium heat. Diced onion and celery are added, sautéing for about 5 minutes until softened. A spoon gently stirs the vegetables in the skillet.
  • Stir in salt, poultry seasoning, and pepper; cook for 1 more minute until fragrant.
    Salt, poultry seasoning, and black pepper are added to the skillet with the sautéed onion and celery. The mixture cooks for 1 more minute, becoming fragrant on the white marble cooktop
  • In a large bowl, whisk chicken broth and eggs together, then fold in bread cubes and parsley.
    A large glass mixing bowl on the white marble cooktop shows chicken broth and eggs being whisked together. Cubed whole wheat bread and fresh parsley are folded into the mixture, creating a moist stuffing base.
  • Add the onion mixture to the bread mixture and mix until combined.
    The sautéed onion and celery mixture is poured into the bowl of bread and broth on the white marble cooktop. A large spoon mixes everything together until well combined.
  • Shape the mixture into 24 (2-inch) balls and place them on the prepared baking sheet.
    Hands shape the bread mixture into 24 two-inch stuffing balls on the white marble cooktop. The formed balls are placed neatly on the prepared baking sheet, ready to bake.
  • Bake for about 20 minutes, or until the stuffing balls are golden and crisp. Serve warm.
    The baking sheet of stuffing balls is in the oven, turning golden and crisp after about 20 minutes. The baking sheet is positioned on the white marble cooktop, with the stuffing balls ready to be served warm.