Stuffing Balls with Gravy
Ingredients:
6 cups cubed bread (day-old, lightly toasted)
1 cup celery, finely chopped
1 small onion, finely chopped
½ cup butter
2 eggs, lightly beaten
1 ½ cups chicken broth (or turkey broth)
1 teaspoon poultry seasoning (or a mix of sage, thyme, and rosemary)
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt (adjust to taste)
Gravy (for serving, homemade or store-bought)
Instructions:
- Prepare the bread cubes:
Cut the bread into small cubes and lightly toast them in the oven until dry and golden. Place them in a large mixing bowl. - Cook the vegetables:
In a skillet, melt the butter over medium heat. Add the chopped onion and celery. Cook for about 5 minutes until softened and fragrant. - Combine mixture:
Pour the onion-celery mixture over the bread cubes. Add poultry seasoning, garlic powder, salt, and black pepper. Mix well. - Bind with eggs and broth:
Add the beaten eggs and gradually pour in the chicken broth, stirring until the mixture is moist but not soggy. The mixture should hold together when pressed. - Form the balls:
With clean hands, shape the mixture into medium-sized balls (about the size of a golf ball). Place them on a greased baking sheet. - Bake:
Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until the stuffing balls are golden brown and firm. - Serve with gravy:
Remove from the oven, drizzle with warm gravy, and serve hot.
👉 These stuffing balls make a perfect side dish for roasted chicken, turkey, or holiday meals.
