Description
This Stuffing Balls recipe offers a delightful twist on traditional stuffing, transforming it into convenient, bite-sized morsels perfect for holiday dinners or everyday meals. Blended with aromatic herbs, sautéed vegetables, and creamy soup, these savory balls are baked to golden perfection and served warm as a tasty side dish or appetizer.
Ingredients
Scale
Vegetables and Herbs
- 1 medium onion, finely chopped
- 1 cup celery, finely chopped (about 4 small stalks)
- 1 cup fresh parsley, chopped
- 1 tsp dried sage
- 1 tbsp dried thyme
Base and Flavoring
- 5 cups dried store-bought breadcrumbs
- 4 tbsp (1/4 cup) butter
- 1 tsp salt
- Freshly cracked black pepper, to taste
Binding Ingredient
- 1 can (14 oz) cream of mushroom soup (or substitute with cream of chicken or celery soup)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a baking dish to prepare it for the stuffing balls.
- Sauté Veggies: Melt the butter in a skillet over medium heat, then add the finely chopped onion and celery. Cook them for 5 to 6 minutes until the vegetables are softened and fragrant.
- Cool Veggies: Remove the skillet from heat and allow the cooked onion and celery mixture to cool slightly to avoid wilting the herbs and breaking down the breadcrumbs.
- Mix Stuffing: In a large mixing bowl, combine the dried breadcrumbs, dried sage, dried thyme, chopped parsley, salt, and freshly cracked black pepper. Stir in the cooled vegetable mixture and the cream of mushroom soup until the mixture is well combined and crumbly yet moist enough to form balls.
- Form Balls: Wet your hands with water to prevent sticking, then shape the stuffing mixture into approximately meatball-sized balls. Arrange the formed stuffing balls evenly in the prepared baking dish.
- Bake: Cover the baking dish with foil to retain moisture and bake in the preheated oven for 25 minutes, allowing the stuffing balls to cook through and develop a light golden crust.
- Cool and Serve: Once baked, remove the foil and let the stuffing balls rest for about 5 minutes. Serve warm as a flavorful side or appetizer.
Notes
- You can substitute the cream of mushroom soup with cream of chicken or cream of celery soup based on preference or dietary needs.
- For a gluten-free version, use gluten-free breadcrumbs.
- These stuffing balls can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time.
- To make the balls crispier, remove the foil for the last 5 minutes of baking.
- Adjust seasoning to taste, especially salt and pepper, as cream soups can vary in sodium content.
