Description
Delicious and easy-to-make stuffing balls featuring buttery sautéed celery and shallots mixed with seasoned bread cubes, perfect as a side dish or appetizer.
Ingredients
Scale
- 1/2 cup celery, chopped
- 1/3 cup shallots, chopped
- 1/2 cup fresh Italian flat leaf parsley, chopped
- 1/4 cup butter
- 1 large egg
- 1/3 cup vegetable or chicken broth
- 6 cups day-old white or wheat bread cut into 1/2 inch cubes (about 6–7 slices)
- 1 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or grease a muffin tin.
- In a large sauté pan over medium heat, melt the butter. Add the chopped celery and shallots and cook for 2-3 minutes, until softened. Remove from heat and let cool slightly.
- In a large bowl, whisk together the egg, poultry seasoning, chopped parsley, vegetable or chicken broth, salt, and pepper.
- Add the cooled buttered vegetable mixture to the bowl with the wet ingredients. Then add the bread cubes. Mash and mix everything together.
- If the mixture is too moist, add more bread cubes. If too dry, add a little more broth.
- Firmly pack the mixture in your hands and form into roughly 2 1/2 inch diameter balls.
- Arrange the stuffing balls on the prepared baking sheet or muffin tin. Bake for 20 minutes or until browned and crunchy.
- Once cooled, store the stuffing balls in an airtight container for 2-3 days or freeze for up to 2-3 months.
Notes
- These stuffing balls are great for using leftover bread.
- Adjust seasoning to taste.
- Serve warm for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffing ball
- Calories: 155
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg