Turkey stuffing balls take all the best savory, herbaceous flavors of a traditional Thanksgiving stuffing and pack them into individual, perfectly portioned morsels. Because they are baked individually on a sheet pan rather than inside a cavity, every single ball gets a delicious, golden-brown, crispy exterior while keeping a tender, moist interior.
Here is an evidence-based, foolproof kitchen guide to making exceptional turkey stuffing balls.
Ingredients
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1 loaf (about 1 pound) crusty bread (such as French bread, sourdough, or plain white sandwich bread), cut into 3/4-inch cubes and lightly dried out
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1/2 cup (1 stick) unsalted butter
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1 medium yellow onion, finely diced
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3 stalks celery, finely diced
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2 cloves garlic, minced
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1 cup low-sodium chicken or turkey stock (plus a little extra if needed)
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1 large egg, lightly beaten
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2 tablespoons fresh parsley, finely chopped
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1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
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1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
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Salt and freshly cracked black pepper, to taste
Instructions
1.Dry Out the Bread:Crucial for texture.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spread your cubed bread out in a single layer on a large baking sheet and bake for 10 to 12 minutes until dry and lightly toasted. (Alternatively, leave them out uncovered on the counter overnight). Transfer to a large mixing bowl.
2.Sauté the Aromatics:Build the flavor base.
Melt the butter in a large skillet over medium heat. Add the diced onion and celery, cooking for 6 to 8 minutes until soft and translucent. Stir in the minced garlic, sage, thyme, salt, and pepper, cooking for another 1 minute until fragrant. Remove from heat.
3.Combine the Mixture:Bind the ingredients.
Pour the warm vegetable and butter mixture over the dried bread cubes. Toss thoroughly so every piece of bread absorbs the butter and herbs. In a small bowl, whisk the chicken stock and beaten egg together, then pour it over the bread mixture. Toss gently until the bread is evenly moistened but not soggy.
4.Form the Balls:Portioning for even baking.
Line a baking sheet with parchment paper. Using your hands or a medium cookie scoop, pack the mixture firmly into golf-ball-sized spheres (roughly 2 tablespoons to 1/4 cup each) and place them on the sheet with a little space between each.
5.Bake to Crispy Perfection:The final roast.
Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 20 to 25 minutes, or until the stuffing balls are golden brown and crispy on the outside. Serve warm with gravy or cranberry sauce.
