Thanksgiving Stuffing Balls: A Delicious Twist on Traditional Stuffing

Thanksgiving Stuffing Balls: A Festive Delight

Thanksgiving Stuffing Balls are a delightful twist on the traditional stuffing we all know and love. As the holiday season approaches, the aroma of savory herbs and spices fills the air, reminding us of family gatherings and cherished memories around the dinner table. These bite-sized treats not only capture the essence of Thanksgiving but also offer a fun and convenient way to enjoy the classic flavors of the season.

Originating from the age-old practice of stuffing meats and vegetables, stuffing has evolved into a beloved side dish that graces tables across the globe. What makes Thanksgiving Stuffing Balls so special is their perfect balance of taste and texture. Each ball is crispy on the outside while remaining moist and flavorful on the inside, making them a crowd-pleaser for both kids and adults alike. Whether served as an appetizer or a side dish, these stuffing balls are sure to elevate your Thanksgiving feast.

People love Thanksgiving Stuffing Balls not just for their delicious flavor but also for their convenience. They can be prepared ahead of time and baked just before serving, allowing you to spend more time with your loved ones. So, let’s dive into this recipe and create a memorable dish that will have everyone asking for seconds!

Ingredients:

• 1 loaf of day-old bread (about 12 cups, cubed)
• 1 cup unsalted butter
• 1 large onion, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dried cranberries or raisins (optional)
• 1/2 cup chopped walnuts or pecans (optional)
• 2 large eggs, beaten
• 1 to 2 cups chicken or vegetable broth

Preparing the Bread

1. Start by preheating your oven to 350°F (175°C).
2. Take your day-old bread and cut it into small cubes. If your bread is not stale, you can spread the cubes on a baking sheet and toast them in the oven for about 10-15 minutes until they are dry and slightly golden. This will help them absorb the flavors better.
3. Once the bread is ready, place the cubes in a large mixing bowl and set aside.

Cooking the Vegetables

1. In a large skillet, melt the butter over medium heat. Once melted, add the diced onion and sauté for about 5 minutes until it becomes translucent.
2. Add the diced celery and minced garlic to the skillet. Continue to sauté for another 3-4 minutes until the celery is tender and the garlic is fragrant.
3. Stir in the chopped sage, thyme, rosemary, salt, and black pepper. Cook for an additional minute to allow the herbs to release their flavors.
4. If you are using dried cranberries or nuts, add them to the skillet and mix well. Remove the skillet from heat.

Combining Ingredients

1. Pour the sautéed vegetable mixture over the cubed bread in the mixing bowl. Gently toss the bread and vegetables together until the bread is evenly coated.
2. In a separate bowl, beat the eggs and then add them to the bread mixture. Mix until well combined.
3. Gradually add the chicken or vegetable broth, starting with 1 cup. Mix until the stuffing is moist but not soggy. You may need to add more broth depending on the dryness of your bread.

Forming the Stuffing Balls

1. Once the mixture is well combined, use your hands to form small balls, about the size of a golf ball. If the mixture is too crumbly, add a little more broth to help it hold together.
2. Place the formed stuffing balls on a greased baking sheet, leaving some space between each ball to allow for even cooking.

Baking the Stuffing Balls

1. Once all the stuffing balls are formed and placed on the baking sheet, pop them into the preheated oven.
2. Bake for about 25-30 minutes, or until the stuffing balls are golden brown and crispy on the outside.
3. Halfway through baking, you can gently turn the stuffing balls to ensure they brown evenly on all sides.

Serving Suggestions

1. Once the stuffing balls are done baking, remove them from the oven and let them cool for a few minutes on the baking sheet.
2. Transfer the stuffing balls to a serving platter. They can be served warm as a side dish or appetizer.
3. For an extra touch, drizzle some gravy over the stuffing balls or serve them with a side of cranberry sauce.

Storage and Reheating

1. If you have leftovers, store the stuffing balls in an airtight container in the refrigerator for up to 3 days.
2. To reheat, place them in a preheated oven

   

   Conclusion:

   If you’re looking for a delightful twist on traditional Thanksgiving stuffing, these Thanksgiving Stuffing Balls are an absolute must-try! They combine all the classic flavors of your favorite stuffing into a fun, bite-sized treat that’s perfect for sharing with family and friends. The crispy exterior and savory, moist interior create a satisfying texture that will have everyone coming back for seconds. Plus, they’re incredibly versatile, making them a fantastic addition to your holiday spread.

   When it comes to serving suggestions, the possibilities are endless! You can serve these stuffing balls as an appetizer, alongside your turkey and gravy, or even as a side dish at your holiday table. For a fun twist, consider pairing them with a cranberry dipping sauce or a creamy garlic aioli to elevate the flavor profile. If you want to mix things up, feel free to experiment with different ingredients. You could add cooked sausage for a heartier version, or incorporate nuts and dried fruits for a touch of sweetness. The beauty of these Thanksgiving Stuffing Balls is that they can be customized to suit your taste preferences and dietary needs.

   I encourage you to give this recipe a try and experience the joy of creating something special for your Thanksgiving gathering. Not only will you impress your guests with these delicious bites, but you’ll also create lasting memories around the dinner table. After you’ve made them, I’d love to hear about your experience! Share your thoughts, variations, and any creative twists you added to the recipe. Did you try a new dipping sauce or include a unique ingredient? Your feedback can inspire others to get creative in their kitchens too!

   So, gather your ingredients, roll up your sleeves, and let’s make some unforgettable Thanksgiving Stuffing Balls together. I promise you won’t regret it! Happy cooking, and may your holiday season be filled with warmth, laughter, and delicious food!

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   Thanksgiving Stuffing Balls: A Delicious Twist on Traditional Stuffing

   Savory stuffing balls made from day-old bread, fresh herbs, and sautéed vegetables, these crispy-on-the-outside, moist-on-the-inside bites are a delicious way to use leftover bread. Perfect as a side dish or appetizer, they burst with flavor and can be customized with your favorite ingredients.

   Prep Time20 minutes

   Cook Time30 minutes

   Total Time50 minutes

   Category: Easy Dinners

   Yield: 24 balls

   Save This Recipe

   Ingredients

   • 1 loaf of day-old bread (about 12 cups, cubed)
   • 1 cup unsalted butter
   • 1 large onion, diced
   • 3 celery stalks, diced
   • 4 cloves garlic, minced
   • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
   • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
   • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1/2 cup dried cranberries or raisins (optional)
   • 1/2 cup chopped walnuts or pecans (optional)
   • 2 large eggs, beaten
   • 1 to 2 cups chicken or vegetable broth

   Instructions

   1. Preheat your oven to 350°F (175°C).
   2. Cut the day-old bread into small cubes. If the bread is not stale, spread the cubes on a baking sheet and toast them in the oven for about 10-15 minutes until dry and slightly golden. This helps them absorb flavors better.
   3. Place the bread cubes in a large mixing bowl and set aside.
   4. In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
   5. Add the diced celery and minced garlic to the skillet. Sauté for another 3-4 minutes until the celery is tender and the garlic is fragrant.
   6. Stir in the chopped sage, thyme, rosemary, salt, and black pepper. Cook for an additional minute to release the flavors.
   7. If using, add dried cranberries or nuts to the skillet and mix well. Remove from heat.
   8. Pour the sautéed vegetable mixture over the cubed bread in the mixing bowl. Gently toss until the bread is evenly coated.
   9. In a separate bowl, beat the eggs and add them to the bread mixture. Mix until well combined.
   10. Gradually add the chicken or vegetable broth, starting with 1 cup. Mix until the stuffing is moist but not soggy. Add more broth if needed.
   11. Use your hands to form small balls, about the size of a golf ball. If the mixture is too crumbly, add a little more broth.
   12. Place the formed stuffing balls on a greased baking sheet, leaving space between each ball.
   13. Bake the stuffing balls in the preheated oven for about 25-30 minutes, or until golden brown and crispy on the outside.
   14. Halfway through baking, gently turn the stuffing balls to ensure even browning.
   15. Once baked, let the stuffing balls cool for a few minutes on the baking sheet.
   16. Transfer to a serving platter. Serve warm as a side dish or appetizer.
   17. Drizzle with gravy or serve with cranberry sauce for an extra touch.
   18. Store leftovers in an airtight container in the refrigerator for up to 3 days.
   19. To reheat, place them in a preheated oven until warmed through.

   Notes

   • Feel free to customize the stuffing balls by adding your favorite herbs or vegetables.
   • These can be made ahead of time and reheated before serving.