Description
Golden, herb-studded balls crunch with a buttery crust, revealing a soft, savory center infused with garlic and thyme. Perfectly crisped in the oven to warm up any gathering.
Ingredients
- 8 cups cubed day-old bread
- 3 tablespoons butter
- 1 medium onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 2 large eggs lightly beaten
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Melt butter in a skillet over medium heat and sauté onion, celery, and garlic until softened.
- Stir in parsley, sage, thyme, and poultry seasoning and cook for 1 minute.
- In a large bowl combine bread cubes, sautéed vegetables, salt, and pepper.
- Pour beaten eggs and chicken broth over the bread mixture and toss until evenly moistened.
- Shape the mixture into 1½-inch balls and place them on the prepared baking sheet.
- Brush each ball lightly with olive oil for extra crispiness.
- Bake for 20 to 25 minutes, turning halfway, until golden and crispy.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Use day-old bread for a firmer texture that holds its shape.
- Customize herbs to taste or add a pinch of rosemary.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Stuffing balls can be made ahead and frozen before baking.