Description
Delicious and easy-to-make stuffing balls featuring buttery sautéed celery and shallots mixed with seasoned bread cubes, perfect as a side dish or appetizer. These vegetarian stuffing balls bake to a crispy exterior while remaining soft inside, making great use of leftover bread and flavorful herbs.
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
Dry & Spices
- 6 cups day-old white or wheat bread cut into 1/2 inch cubes (about 6-7 slices)
- 1 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh pepper
Instructions
- Preheat and prepare baking surface: Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or grease a muffin tin to prevent sticking during baking.
- Sauté vegetables: In a large sauté pan over medium heat, melt the butter. Add the chopped celery and shallots and cook for 2-3 minutes, stirring occasionally, until softened. Remove from heat and let cool slightly.
- Mix wet ingredients: In a large bowl, whisk together the egg, poultry seasoning, chopped parsley, vegetable or chicken broth, salt, and pepper until fully combined.
- Combine with bread and vegetables: Add the cooled buttered vegetable mixture to the bowl with the wet ingredients. Then add the bread cubes. Using your hands, mash and mix everything together until the bread absorbs the liquids and the mixture holds together.
- Adjust consistency: If the mixture is too moist and falls apart, add more bread cubes. If it is too dry and crumbly, add a little more broth to help it bind.
- Shape stuffing balls: Firmly pack the mixture in your hands and form into roughly 2 1/2 inch diameter balls, ensuring they hold together well.
- Bake: Arrange the stuffing balls evenly spaced on the prepared baking sheet or muffin tin. Bake in the preheated 400°F oven for 20 minutes or until the exterior is lightly browned and crunchy.
- Store leftovers: Once cooled, store the stuffing balls in an airtight container in the refrigerator for 2-3 days or freeze in a freezer-safe container for up to 2-3 months.
Notes
- Use day-old bread for best texture that absorbs liquids without turning mushy.
- Adjust liquid amounts as needed based on bread type and freshness to achieve the right consistency.
- This vegetarian recipe makes a great side dish or appetizer for holiday meals or gatherings.
- Stuffing balls can be reheated in the oven at 350°F until warmed through, maintaining their crisp exterior.
- Freezing allows for convenient make-ahead preparation for busy days or special occasions.
Nutrition
- Serving Size: 2 stuffing 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
