Turkey stuffing Balls – food recipe21

Turkey stuffing balls are a great way to serve stuffing in a neat, portable form, perfect for parties, alongside a roast, or as a fun side dish.

Here’s a classic, highly-rated recipe, along with key tips and variations.

Ingredients:

6 cups dry bread cubes (about ½ inch, from a loaf of day-old white, sourdough, or cornbread)
1 cup chicken or turkey broth
½ cup (1 stick) butter, melted
1 large egg, lightly beaten
1 cup finely chopped onion
1 cup finely chopped celery
2 cloves garlic, minced
¼ cup fresh parsley, chopped
1 ½ tsp dried sage (or 1 Tbsp fresh, chopped)
1 tsp dried thyme
1 tsp dried rosemary
¾ tsp salt
½ tsp black pepper

Instructions:

Prep: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Sauté Veggies: In a large skillet over medium heat, melt 1-2 Tbsp of the butter. Add onion and celery and cook until softened (5-7 mins). Add garlic and herbs, cook for 1 minute more. Let cool slightly.
Mix: In a large bowl, combine the dry bread cubes and sautéed veggie mixture. Pour the remaining melted butter and broth over the mixture. Toss gently until bread is evenly moistened but not soggy. Let it sit for 5 minutes to absorb.
Bind: Add the beaten egg and parsley to the bread mixture. Mix thoroughly with your hands—this helps the balls hold together.
Form: Scoop about ½ cup of mixture and pack it firmly into a ball (like a meatball). Place on the prepared baking sheet. Repeat. You should get 12-14 balls.
Bake: Bake for 25-30 minutes, or until golden brown, crisp on the outside, and heated through.
Serve: Let cool for 5 minutes before serving.

Bread is Key: Use stale, dry bread. Fresh bread will make mushy balls. Cube it and leave it out overnight, or toast fresh cubes on a baking sheet at 300°F for 15-20 minutes to dry them out.
Pack Tightly: The most important step for preventing crumbling is to squeeze and compact the mixture firmly in your hands.
Moisture Balance: If mixture seems too dry and won’t hold, add more broth 1 Tbsp at a time. If too wet, add a sprinkle of breadcrumbs or crushed crackers.
Make-Ahead: You can form the balls a day ahead, cover, and refrigerate. Bake just before serving (may need an extra 5 mins).

Sausage & Apple: Add ½ lb cooked, crumbled breakfast sausage and ¾ cup finely diced apple (like Granny Smith) to the mix.
Cheesy Bacon: Fold in 1 cup shredded sharp cheddar and ½ cup cooked, crumbled bacon.
Mushroom & Herb: Add 1 cup finely chopped sautéed mushrooms (like cremini) and swap rosemary for fresh chopped tarragon.
Sweet & Savory: Use cornbread, add ½ cup dried cranberries or cherries, and ½ cup chopped pecans or walnuts.
Gravy Glaze: For extra richness, brush the balls with gravy before baking, or serve them with a gravy dipping sauce.

As a side dish with roast turkey, chicken, or pork.
As a festive appetizer with a cranberry sauce or gravy dip.
For a holiday buffet—they’re easier to serve than a loose stuffing.
As a “stuffing muffin” alternative—press the mixture into a greased muffin tin and bake.

Enjoy your delicious, crispy-on-the-outside, tender-on-the-inside stuffing balls