Clever, portion-controlled, and a surefire hit on a holiday table or alongside poultry and pork dishes throughout the year. Stuffing balls are easy to make for any size crowd and offer prep-ahead convenience.
The term “Friendsgiving” first entered my lexicon the November after I graduated from college, when my friend Megan organized a small army of twenty-somethings for an afternoon of touch football and a seasonal feast.
Megan roasted a turkey and welcomed her guests to fill in with the remaining components of a traditional Thanksgiving meal. Many of us were new to cooking, so we leaned on family members for the tried-and-true recipes behind our holiday favorites.
Then, like every good student, we shared notes! Safely stowed in my recipe box all these years later are splattered index cards with instructions for the perfect pound cake and foolproof stuffing for a crowd.
Highlighted by its crispy edges, my mom’s stuffing has long been a family favorite and is always the first serving bowl to be scraped clean on turkey day. Consequently, when I first laid eyes upon a friend’s baking sheet lined with row upon row of stuffing balls, I considered them to be a small stroke of genius.
Stuffing balls may be prepped ahead ⇧ and baked to golden brown deliciousness just before serving.⇩
The easy-to-assemble recipe stands well on its own or can be used to shore up what’s cooked in the turkey. The meatball-sized rounds ensure a good ratio of tender insides to lightly crisp exterior, and many appreciate the built-in portion control.
The basic recipe allows for customization, can easily be multiplied, and may be prepared in advance – all winning qualities that prove especially helpful amidst extensive holiday meal preparation.
Last fall one of my sons experienced his first Friendsgiving, and it was no surprise that he chose stuffing balls as his contribution. In the process, I came to appreciate the tried-and-true recipe for yet another reason.
As he headed out the door, I noticed an unopened can of chicken broth on the counter and sunk at the realization that I forgot to include it. Thankfully, nobody knew the difference and, true to form, the stuffing balls vanished quickly.
Though I usually abide by the basic recipe, my omission, combined with a list of options below, shows that this crowd-pleasing alternative to the usual stuffing is as flexible as it is forgiving.
- Portion control
- Advance prep
- Recipe can be multiplied easily
- Customizable
- Forgiving
Stuffing Balls
Ingredients
- 5 cups (8 ounces) soft white bread, 1/2-inch dice*
- 1/3 cup butter
- 1/2 cup celery, finely chopped
- 1/4 cup onion, finely chopped
- 1 egg
- 1/2 cup fresh parsley, chopped
- 1 teaspoon kosher salt and 1/4 teaspoon fresh black pepper
- 1/2 teaspoon poultry seasoning
- 1/4 cup low-sodium chicken broth
Instructions
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment paper or lightly greased foil for easy cleanup.
- Melt the butter in a large skillet over medium heat. Add the celery and onion and sauté until soft.
- In a large mixing bowl, combine the remaining ingredients with the celery and onion mixture. Toss to evenly distribute the seasonings and to ensure the bread cubes are evenly coated with the wet ingredients.
- Shape mixture into 8-10 balls. I use a large ice cream scoop, gently packing the bread (yet not mashing too hard) so the balls stick together. You can also do this with your hands, dampening them with cold water to prevent sticking if necessary.
- Place stuffing balls on the prepared baking sheet. (Prep ahead tip: At this point, the balls may be covered and refrigerated for several hours.)
- Bake for 20 minutes, give or take a few minutes, depending on oven and precise size of the balls, or until set and lightly golden.
Notes
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