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A top-down view of golden brown baked stuffing balls arranged neatly on a white ceramic plate. The crispy exterior contrasts with the soft interior, and freshly chopped parsley is sprinkled on top. The plate is set on a clean white marble countertop, creating a simple yet inviting presentation of this delicious dish.

Stuffing Balls Recipe

These golden-brown stuffing balls are crispy on the outside, soft inside, and packed with comforting flavors of herbs and butter. A perfect bite-sized twist on classic holiday stuffing!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 24
Calories 108 kcal

Equipment

  • Large mixing bowl
  • Skillet or saucepan
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons
  • Whisk
  • Spoon for mixing

Ingredients
  

  • ¾ cup butter
  • ½ cup diced onion
  • ½ cup diced celery
  • 1 ½ teaspoons salt
  • 1 teaspoon poultry seasoning
  • ½ teaspoon ground black pepper
  • ½ cup chicken broth
  • 2 large eggs
  • 10 cups cubed whole wheat bread
  • ½ cup chopped fresh parsley

Instructions
 

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Sauté onions and celery in melted butter over medium heat until soft, then add salt, poultry seasoning, and black pepper.
    A top-down view of a black skillet placed over a white marble cooktop, filled with melted butter as diced onions and celery cook. The onions are turning translucent, and the celery is softening, releasing a rich aroma. Nearby, small piles of salt, poultry seasoning, and black pepper wait to be added for flavor.
  • Whisk eggs and chicken broth in a separate bowl until well combined.
    A top-down view of a clear glass mixing bowl placed on a white marble countertop, containing a mixture of eggs and chicken broth being whisked together. A metal whisk is mid-motion, blending the liquids into a smooth consistency. Measuring cups with traces of broth and eggshells are neatly arranged beside the bowl.
  • Combine cubed bread, sautéed vegetables, and parsley in a large bowl, then pour in the egg mixture and toss until evenly coated.
    A top-down view of a large clear glass mixing bowl on a white marble countertop, filled with cubed whole wheat bread, sautéed onions and celery, and freshly chopped parsley. A wooden spoon is mixing the ingredients while the egg and broth mixture is being poured in, coating the bread evenly for a flavorful stuffing.
  • Shape into small balls (about 1.5 inches in diameter) and place them on the baking sheet.
    A top-down view of hands carefully shaping the stuffing mixture into small, even-sized balls and placing them on a parchment-lined baking sheet. The mixture is well combined, with visible pieces of bread, onion, and parsley. A glass mixing bowl with the remaining stuffing mixture sits nearby on the white marble countertop.
  • Bake for 20-25 minutes until golden brown and crispy on the outside.
    A top-down view of a parchment-lined baking sheet filled with stuffing balls inside a preheated oven. The stuffing balls are slowly turning golden brown, developing a crispy exterior while remaining soft inside. The oven light casts a warm glow, emphasizing the texture of the bread cubes and parsley.
  • Let cool for a few minutes before serving warm.
    A top-down view of golden brown baked stuffing balls arranged neatly on a white ceramic plate. The crispy exterior contrasts with the soft interior, and freshly chopped parsley is sprinkled on top. The plate is set on a clean white marble countertop, creating a simple yet inviting presentation of this delicious dish.