3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken or turkey broth (or use vegetable broth for a vegetarian option)
½ teaspoon Worcestershire sauce
Salt and pepper to taste
Fresh thyme or parsley (optional garnish)
Instructions
Step 1: Prepare the Stuffing Mixture
Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with butter or cooking spray.
Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onions and celery, and sauté for about 5-7 minutes, or until softened. Add the garlic and cook for an additional 1-2 minutes, until fragrant.
Combine the Ingredients: In a large mixing bowl, combine the cubed bread, sautéed vegetables, poultry seasoning, sage, thyme, salt, and pepper. Stir until the bread is evenly coated with the spices.
Moisten the Bread: Gradually pour the chicken broth over the bread mixture, tossing gently to coat. The bread should be moist but not soggy. Add more broth if needed.
Add the Eggs: Stir in the beaten eggs to help bind the stuffing mixture together. If you want to add Parmesan cheese or fresh parsley, fold those in at this stage.
Step 2: Form the Stuffing Balls
Shape the Balls: Using your hands, form the stuffing mixture into golf-ball-sized rounds (about 1½ inches in diameter). Place the stuffing balls on the prepared baking sheet, leaving a bit of space between each one.
Bake the Stuffing Balls: Bake in the preheated oven for 20-25 minutes, or until the stuffing balls are golden brown and crispy on the outside. If you prefer a softer texture, you can cover the baking sheet with foil for the first 15 minutes, then uncover for the last 10 minutes.
Step 3: Prepare the Gravy
Make the Roux: While the stuffing balls are baking, melt the butter in a medium saucepan over medium heat. Whisk in the flour to create a roux, stirring constantly for about 2-3 minutes, until the mixture turns a light golden color.
Add the Broth: Slowly whisk in the chicken or turkey broth, making sure there are no lumps. Continue stirring as the gravy thickens, about 5-7 minutes.
Season the Gravy: Stir in the Worcestershire sauce, then season with salt and pepper to taste. If you like, add a sprinkle of fresh thyme or parsley for a burst of flavor.
Step 4: Serve
Serve the Stuffing Balls: Once the stuffing balls are done baking, remove them from the oven and let them cool slightly.
Drizzle with Gravy: Arrange the stuffing balls on a serving platter and drizzle them with the warm gravy. Serve extra gravy on the side for dipping!
Tips for Success
Bread Choice: Using day-old bread is essential for the best texture. Fresh bread can make the stuffing too mushy. If you don’t have stale bread, you can dry it out in the oven by toasting it for about 10 minutes at 300°F (150°C).
Customizing the Stuffing: Add-ins like crumbled sausage, chopped nuts, or dried cranberries can bring new dimensions of flavor to the stuffing balls. Just make sure not to overcrowd the mixture.
Crispy or Soft: For extra crispy stuffing balls, bake them uncovered the entire time. For a softer interior, cover with foil during the initial bake, then remove it to brown.
Freezing and Reheating: You can make the stuffing balls ahead of time and freeze them. Reheat in the oven at 350°F (175°C) for about 15 minutes, or until warmed through and crispy.
Conclusion
Classic stuffing balls with gravy are a fun and easy twist on the traditional stuffing dish. They’re perfect for portion control at big gatherings, and the crispy exterior adds a delightful texture to every bite. Paired with a rich, velvety gravy, this dish is bound to become a holiday favorite at your table. Whether you serve them as a side dish or a standalone snack, these stuffing balls will satisfy any craving for comfort food. Enjoy!
