Make-Ahead Thanksgiving Stuffing Balls (classic)
Printed from Inclusive Kitchen — Make-Ahead Thanksgiving Stuffing Balls
Thanksgiving stuffing balls are a delightful twist on the traditional stuffing, offering a portable, bite-sized version of the beloved side dish. These classic stuffing balls are made with a blend of crusty bread, aromatic herbs, and savory vegetables, all bound together with rich broth and eggs. They can be prepared ahead of time, allowing you to enjoy the holiday hustle and bustle without sacrificing flavor or tradition.
Historically, stuffing has been a part of Thanksgiving meals since the early days of the holiday, with recipes evolving over the years. The concept of stuffing dates back to ancient Rome, where various ingredients were used to fill meats. Today, stuffing is a staple on American tables, often reflecting regional flavors and family traditions. These stuffing balls are not only a nod to that history but also a practical solution for modern cooks looking to streamline their holiday preparations.
To make these stuffing balls, you’ll need a few key ingredients: day-old bread, onions, celery, fresh herbs, and broth. The beauty of this recipe lies in its versatility; feel free to add in your favorite ingredients like sausage, nuts, or dried fruits to customize the flavor. Once baked, these golden-brown orbs are crispy on the outside and tender on the inside, making them a perfect accompaniment to turkey and gravy. Just remember, if you can’t find a good reason to eat stuffing balls year-round, you might just be stuffing your own feelings!
Ingredients
- 10 cups day-old bread, cubed
- 0.5 cup unsalted butter
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme, chopped
- 0.25 cup fresh parsley, chopped
- 2 cups chicken or vegetable broth
- 2 large eggs, beaten
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). This temperature is ideal for achieving a crispy exterior while keeping the inside moist.
- In a large skillet, melt 1/2 cup of unsalted butter over medium heat. Once melted, add 1 large finely chopped onion and 2 stalks of finely chopped celery, sautéing until they are soft and translucent, about 5-7 minutes.
- Stir in 2 tablespoons each of chopped fresh sage and thyme, along with 1/4 cup of chopped fresh parsley. Cook for an additional minute to release the herbs' aromatic oils.
- In a large mixing bowl, combine 10 cups of cubed day-old bread with the sautéed vegetable mixture. Toss gently to combine, ensuring the bread absorbs the flavors.
- Pour in 2 cups of chicken or vegetable broth gradually, mixing as you go. The bread should be moist but not soggy; adjust the broth amount as needed.
- Add 2 beaten large eggs to the mixture, along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. The eggs will help bind the stuffing balls together.
- Using your hands, form the mixture into balls about the size of a golf ball, ensuring they hold together well. If they crumble, add a bit more broth.
- Place the stuffing balls on a greased baking sheet, spacing them about 1 inch apart. This allows for even cooking and browning.
- Bake in the preheated oven for 25-30 minutes, or until the balls are golden brown and crispy on the outside. You can check for doneness by tapping them; they should sound hollow.
- Once baked, remove the stuffing balls from the oven and let them cool slightly on the baking sheet. This will help them firm up a bit more.
- Serve warm alongside your Thanksgiving turkey and gravy, or store them in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage.
- To reheat, simply place them in a 350°F (175°C) oven for about 15-20 minutes until heated through. This will restore their crispy texture.
Nutrition (per serving)
- Calories: 150
- Carbs g: 20
- Protein g: 4
- Fat g: 6
- Sugar g: 1
