Description
These delicious Stuffing Balls are a perfect way to use up day-old bread, combined with sautéed celery, shallots, and seasoned with poultry spices and fresh parsley. Baked until golden and crispy on the outside, they make an excellent vegetarian side dish or appetizer that is easy to prepare, store, and enjoy.
Ingredients
Scale
Vegetables & Herbs
- 1/2 cup celery, chopped
- 1/3 cup shallots
- 1/2 cup fresh Italian flat leaf parsley, chopped
Dairy & Eggs
- 1/4 cup butter
- 1 large egg
Seasonings & Liquids
- 1 teaspoon poultry seasoning
- 1/3 cup vegetable or chicken broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh pepper
Breads
- 6 cups day-old white or wheat bread cut into 1/2 inch cubes (about 6-7 slices)
Instructions
- Preheat and Prepare Baking Surface: Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or grease a muffin tin to prevent sticking and ease cleanup.
- Sauté Vegetables: In a large sauté pan, melt the butter over medium heat. Add the chopped celery and shallots, stirring occasionally for about 2-3 minutes until the vegetables soften. Remove the pan from heat and let the mixture cool for a few minutes to avoid cooking the egg too soon.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, poultry seasoning, chopped parsley, broth, kosher salt, and fresh pepper until combined. Then add the cooled butter and vegetable mixture and mix well.
- Combine with Bread Cubes: Add the bread cubes to the wet mixture. Using your hands, gently mash and mix to incorporate all ingredients evenly. Adjust the consistency by adding more bread if the mixture is too wet, or more broth if it’s too dry. The mixture should be moist enough to hold shape.
- Form Stuffing Balls: Using your hands, pack the stuffing mixture tightly and roll into balls approximately 2 1/2 inches in diameter. They should remain firm and hold their shape when released.
- Bake: Place the formed balls on the prepared baking sheet, spacing them evenly. Bake in the preheated 400°F oven for 20 minutes or until the stuffing balls are lightly browned and crunchy on the outside.
- Storage: After cooling, store the stuffing balls in the refrigerator for up to 2-3 days or freeze them in a freezer-safe container for up to 2-3 months for longer storage.
Notes
- These stuffing balls are an easy and flavorful way to use leftover bread.
- The recipe is vegetarian-friendly and packed with savory spices and fresh herbs for a delicious side dish.
- Adjust the moisture content by adding broth or bread cubes to get the perfect consistency for shaping.
- They can be prepared ahead of time and stored refrigerated or frozen.
- Using a muffin tin helps keep the balls uniform and prevents spreading during baking.
Nutrition
- Serving Size: 2 balls
- Calories: 155 kcal
- Sugar: 2 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 36 mg
