Description
These bite-sized stuffing balls are crispy on the outside, tender and flavorful on the inside, and perfect for your Thanksgiving table. Infused with savory garlic, sweet caramelized onions, and classic herbs, they’re a delicious crowd-pleaser for holiday gatherings or cozy dinners.
Ingredients
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4 cups of day-old bread, cubed
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2 tablespoons olive oil
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1 large onion, finely chopped
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4 cloves garlic, minced
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2 celery stalks, finely chopped
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1/2 cup vegetable broth
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon dried thyme
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1 teaspoon dried sage
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2 large eggs, lightly beaten
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1/2 cup grated Parmesan cheese (optional)
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1/4 cup chopped fresh parsley
Instructions
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Preheat your oven to 375°F (190°C). Spread the cubed bread evenly on a baking sheet and toast for 10-12 minutes until lightly golden. Remove and let cool.
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In a large skillet, heat olive oil over medium heat. Sauté onions and celery for 5-7 minutes until softened. Add garlic and cook for 2 more minutes until fragrant. Remove from heat and cool slightly.
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In a large mixing bowl, combine toasted bread cubes with sautéed vegetables, thyme, sage, salt, pepper, and parsley. Gradually add vegetable broth and fold in beaten eggs until mixture is moist but not soggy.
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Using hands or a small ice cream scoop, form 1.5-inch balls and place on a lined baking sheet, spacing evenly.
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Bake for 20-25 minutes, turning halfway through for even crispiness. Optionally, brush with olive oil before baking for extra golden color.
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Sprinkle with Parmesan cheese or fresh parsley just before serving.
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Transfer to a serving platter and enjoy warm.
Notes
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Use day-old or lightly stale bread for best texture.
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Adjust seasoning to taste; add extra herbs if desired.
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Make ahead by preparing the mixture and refrigerating; bake before serving.
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Reheat leftovers in the oven for a few minutes to restore crispiness.
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Optional add-ins include finely chopped mushrooms, roasted squash, or dried cranberries.
- Prep Time: 20 minutes
- Cook Time: 25 minutes