Why You’ll Love This Recipe
These stuffing balls are a perfect twist on the traditional stuffing. With a crispy exterior and a soft, flavorful center, they are easy to make ahead of time and offer a great option for serving as a snack or alongside roasted meats. The addition of fresh herbs and mushrooms enhances the richness, making them a crowd-pleaser.
Ingredients
- 4 tbsp (1/4 cup) butter
- 1 medium onion, finely chopped
- 1 cup celery, finely chopped (roughly 4 small stalks)
- 5 cups dried store-bought breadcrumbs
- 1 tsp dried sage
- 1 tbsp dried thyme
- 1 cup fresh parsley, chopped
- 1 tsp salt
- Freshly cracked black pepper, to taste
- 1 can (about 14 oz.) cream of mushroom soup (or your choice of condensed soup)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease an oven-safe baking dish.
- Sauté the Vegetables: In a pan over medium heat, melt the butter. Add the chopped onion and celery, sautéing until the celery softens and the onion becomes translucent.
- Cool the Mixture: Remove the pan from the heat and let the vegetable mixture cool for a few minutes.
- Prepare the Stuffing: In a large mixing bowl, combine the breadcrumbs, sage, thyme, parsley, salt, and pepper. Stir to combine. Add the cooled vegetable mixture and the cream of mushroom soup, mixing thoroughly until crumbly.
- Form the Balls: Wet your hands with water to prevent sticking. Take a handful of the stuffing mixture and shape it into balls about the size of a meatball. Place them in the prepared baking dish.
- Bake: Cover the dish with foil and bake for about 25 minutes.
- Cool and Serve: Once baked, let the stuffing balls stand for 5 minutes before serving.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Variations
- No Mushroom: Substitute the cream of mushroom soup with cream of chicken or celery soup for a different flavor.
- Spicy Version: Add a finely chopped jalapeño or a pinch of red pepper flakes for a spicy kick.
- Cheesy Twist: Add grated cheese like cheddar or Parmesan to the mixture for a cheesy version.
Storage/Reheating
- Storage: Store leftover stuffing balls in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 325°F (163°C) for 10-15 minutes, or until warmed through.
FAQs
Can I prepare these stuffing balls ahead of time?
Yes, you can form the balls and refrigerate them for up to two days before baking. Just let them sit out for about 30 minutes before baking.
Can I freeze the stuffing balls?
Yes, you can freeze them before baking. Place the unbaked balls on a tray to freeze individually and then transfer them to an airtight container. Bake from frozen, adding extra time as needed.
What’s the best way to reheat leftover stuffing balls?
Reheat leftovers in the oven at 325°F (163°C) for 10-15 minutes or until hot and crispy.
Can I use a different type of breadcrumbs?
Yes, you can use homemade breadcrumbs or other store-bought varieties if preferred.
Can I add other vegetables to the stuffing balls?
Feel free to add other vegetables like carrots or mushrooms to suit your taste.
Can I make these stuffing balls without butter?
Yes, you can substitute the butter with olive oil or another oil of your choice.
Are these stuffing balls suitable for vegetarians?
Yes, as long as you use a vegetarian-friendly soup base like cream of celery soup.
Can I make these stuffing balls spicier?
Yes, you can add red pepper flakes or chopped jalapeños for a spicier flavor.
Can I use fresh herbs instead of dried?
Yes, you can substitute fresh herbs, just increase the quantity as fresh herbs are less potent than dried.
Can I make these stuffing balls gluten-free?
Yes, use gluten-free breadcrumbs to make this recipe gluten-free.
Conclusion
These stuffing balls are the ultimate festive treat, with a perfect combination of crispy texture and savory flavors. They are incredibly versatile, easy to prepare, and can be customized to suit your taste. Whether you serve them as a side dish or an appetizer, these delightful stuffing balls are sure to be a hit at any holiday gathering.
Print
Stuffing Balls Recipe
- Total Time: 45 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
These savory stuffing balls are a holiday must-have—crispy on the outside, tender and flavorful on the inside. Made with breadcrumbs, herbs, and cream of mushroom soup, they’re a comforting side dish or appetizer that’s easy to prep and always a crowd favorite.
Ingredients
- 4 tbsp (1/4 cup) butter
- 1 medium onion, finely chopped
- 1 cup celery, finely chopped (about 4 small stalks)
- 5 cups dried store-bought breadcrumbs
- 1 tsp dried sage
- 1 tbsp dried thyme
- 1 cup fresh parsley, chopped
- 1 tsp salt
- Freshly cracked black pepper, to taste
- 1 can (14 oz) cream of mushroom soup (or substitute with cream of chicken or celery soup)
Instructions
- Preheat Oven: Set to 350°F (175°C). Lightly grease a baking dish.
- Sauté Veggies: Melt butter in a skillet over medium heat. Add onion and celery; cook until softened (5-6 minutes).
- Cool Veggies: Let the cooked mixture cool slightly before combining.
- Mix Stuffing: In a large bowl, combine breadcrumbs, sage, thyme, parsley, salt, and pepper. Stir in the cooled vegetables and soup until well mixed and crumbly.
- Form Balls: Wet your hands and form the mixture into balls about meatball-size. Place in prepared dish.
- Bake: Cover with foil and bake for 25 minutes.
- Cool and Serve: Let rest for 5 minutes before serving.
Notes
- Use cream of celery or chicken soup if mushroom isn’t preferred.
- Add shredded cheddar or Parmesan for a cheesy twist.
- To make it spicy, mix in jalapeño or red pepper flakes.
- Great as an appetizer or side with roasted meats or holiday meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish / Appetizer
- Method: Baking, Sautéing
- Cuisine: American
