Classic Stuffing Balls

These Stuffing Balls are crispy on the outside, tender on the inside, and bursting with classic holiday flavor! Whether served as a side dish, appetizer, or a fun twist on traditional stuffing, they’re guaranteed to steal the show at your table. 🍽️✨

Ingredients

• 1 bag (12 oz / 340 g) herb-seasoned stuffing mix
• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 4 tablespoons unsalted butter
• 2 cups chicken broth (or vegetable broth for vegetarian version)
• 2 large eggs, lightly beaten
• 1 teaspoon poultry seasoning (optional)
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Sauté the Vegetables

In a skillet, melt butter over medium heat.
Add chopped onion and celery, cooking until softened (about 5 minutes). Remove from heat.

2. Mix the Stuffing Base

In a large bowl, combine stuffing mix, cooked vegetables, poultry seasoning, salt, and pepper.
Pour in the chicken broth and stir until evenly moistened. Let sit for 5 minutes to absorb liquid.

3. Add the Eggs

Once the mixture has cooled slightly, stir in the beaten eggs. The mixture should hold together when shaped — if it’s too dry, add a splash more broth.

4. Form the Balls

Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Scoop and shape the mixture into golf ball-sized portions (about 2 inches in diameter) and place them on the baking sheet.

5. Bake

Bake for 20–25 minutes, or until golden brown and slightly crispy on the outside.

6. Serve

Sprinkle with chopped parsley and serve warm — perfect with gravy or cranberry sauce!

Tips & Variations

• Make ahead: Prepare and shape the balls up to a day ahead. Store covered in the fridge until ready to bake.
• Crispier version: Brush lightly with melted butter before baking.
• Add-ins: Try crumbled sausage, chopped apples, or dried cranberries for extra flavor.