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
