Description
This easy and flavorful Stuffing Balls recipe is a delicious twist on traditional stuffing, perfect as a side dish for holiday meals or everyday dinners. Made with sautéed onions and celery, mixed with aromatic herbs, breadcrumbs, and creamy mushroom soup, these savory balls are baked to golden perfection and offer a comforting texture and taste.
Ingredients
Scale
Veggies and Butter
- 4 tbsp (1/4 cup) butter
- 1 medium onion, finely chopped
- 1 cup celery, finely chopped (about 4 small stalks)
Dry Ingredients
- 5 cups dried store-bought breadcrumbs
- 1 tsp dried sage
- 1 tbsp dried thyme
- 1 cup fresh parsley, chopped
- 1 tsp salt
- Freshly cracked black pepper, to taste
Wet Ingredients
- 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 prevent sticking.
- Sauté Veggies: In a skillet over medium heat, melt the butter and add chopped onion and celery. Cook them until softened and fragrant, about 5-6 minutes.
- Cool Veggies: Remove the skillet from heat and let the sautéed vegetables cool slightly to prevent wilting the breadcrumbs and herbs in the next step.
- Mix Stuffing: In a large bowl, combine the breadcrumbs, dried sage, dried thyme, chopped parsley, salt, and freshly cracked black pepper. Stir in the cooled vegetable mixture along with the cream of mushroom soup until everything is well mixed and crumbly.
- Form Balls: Wet your hands to prevent sticking and shape the mixture into meatball-sized balls. Arrange them in the prepared baking dish.
- Bake: Cover the dish with foil to keep moisture in and bake in the preheated oven for 25 minutes until heated through and lightly golden.
- Cool and Serve: Allow the stuffing balls to rest for 5 minutes after removing from the oven. Serve warm as a comforting side dish.
Notes
- You can substitute cream of mushroom soup with cream of chicken or celery soup to vary the flavor.
- Make sure to let the sautéed vegetables cool before mixing to avoid soggy stuffing.
- For a gluten-free version, use gluten-free breadcrumbs.
- These stuffing balls can be prepared a day ahead and refrigerated before baking.
- If you want a crispier exterior, uncover during the last 5 minutes of baking.
