Description
Delicious and easy-to-make stuffing balls made with buttery sautéed celery and shallots, fresh herbs, and seasoned bread cubes. These individual stuffing portions are baked to a golden, crunchy exterior while remaining moist and flavorful inside. Perfect for holiday dinners or using up leftover bread, this recipe yields a tasty vegetarian stuffing option that stores well in the fridge or freezer.
Ingredients
Scale
Vegetables & Herbs
- 1/2 cup celery, chopped
- 1/3 cup shallots, chopped
- 1/2 cup fresh Italian flat leaf parsley, chopped
Wet Ingredients
- 1/4 cup butter
- 1 large egg
- 1/3 cup vegetable or chicken broth
Spices & Seasonings
- 1 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh pepper
Others
- 6 cups day-old white or wheat bread cut into 1/2 inch cubes (about 6-7 slices)
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or grease a muffin tin to prevent sticking.
- Sauté vegetables: In a large sauté pan over medium heat, melt the butter. Add the chopped celery and shallots, stirring frequently for 2-3 minutes until softened but not browned. Turn off the heat and allow the mixture to cool slightly.
- Mix wet ingredients and seasoning: In a large mixing bowl, whisk together the egg, poultry seasoning, chopped parsley, broth, kosher salt, and fresh pepper until well combined.
- Combine stuffing mixture: Add the cooled butter, celery, and shallot mixture to the bowl with the wet ingredients. Then add the bread cubes. Using your hands, gently mash and mix everything together. If the mixture feels too moist, add more bread cubes; if too dry, add a little more broth until it holds together well.
- Form stuffing balls: Pack the mixture tightly in your hands and shape into approximately 2-1/2 inch balls. Ensure the balls hold together firmly but are not overly compacted.
- Bake until golden: Place the stuffing balls on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 20 minutes, until the exterior is lightly browned and crunchy.
- Store properly: Let the stuffing balls cool slightly before serving. Store any leftovers in an airtight container in the fridge for 2-3 days or freeze for up to 2-3 months.
Notes
- These stuffing balls are vegetarian-friendly when made with vegetable broth. Use chicken broth if preferred.
- Adjust seasoning to taste; you can add more herbs like sage or thyme for extra flavor.
- Perfect for making ahead and freezing, making mealtime easier during busy holidays.
- Using day-old bread helps the stuffing to absorb moisture without becoming overly soggy.
- Can be served as a side dish or appetizer, great for family gatherings.
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
