Turkey Stuffing Balls & Gravy

Crispy on the outside, tender on the savory inside, and swimming in rich homemade gravy, these turkey stuffing balls give you all the best parts of a holiday feast without the fuss of roasting a whole bird.

Ingredients

• 1 loaf (about 1 lb) of day-old white or artisan bread, cut into 1/2-inch cubes (or 6 cups of unseasoned dry bread cubes)
• 1/2 cup (1 stick) unsalted butter
• 1 medium yellow onion, finely diced
• 3 stalks celery, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh sage, finely chopped (or 1 tsp dried sage)
• 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
• 1 1/2 to 2 cups low-sodium chicken or turkey broth
• 2 large eggs, lightly beaten
• Salt and freshly ground black pepper to taste

• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or turkey broth
• 1 tablespoon pan drippings or soy sauce (for depth of color and umami)
• Salt and freshly ground black pepper to taste

Instructions

1. Dry Out the Bread

1. If your bread is fresh, spread the cubes out on a baking sheet and bake at 300°F (150°C) for 15 to 20 minutes until dry and lightly toasted, but not browned. Let cool.

2. Sauté the Aromatics

1. In a large skillet, melt the stick of butter over medium heat.
2. Add the diced onion and celery, sautéing for 6 to 8 minutes until softened and translucent.
3. Stir in the minced garlic, sage, and thyme, cooking for another 1 minute until fragrant. Remove from heat.

3. Mix the Stuffing

1. Place your dried bread cubes into a very large mixing bowl. Pour the warm butter and vegetable mixture over the top.
2. Pour in 1 1/2 cups of the broth and toss gently to moisten the bread evenly. Season with salt and black pepper. (If it feels too dry, splash in the remaining 1/2 cup of broth).
3. Let the mixture cool for a few minutes so the eggs don’t scramble, then pour in the beaten eggs and mix thoroughly until the mixture holds together when squeezed.

4. Shape and Bake

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Scoop up packed portions (about 1/3 cup each) and roll them firmly into balls with your hands. Place them on the baking sheet, leaving a little space between each one.
3. Bake for 20 to 25 minutes until the outsides are deeply golden brown and deliciously crisp.

5. Make the Rich Gravy

1. While the balls bake, melt the 1/4 cup of butter in a saucepan over medium heat.
2. Whisk in the flour and cook, stirring constantly, for 2 minutes to create a golden roux (this cooks out the raw flour taste).
3. Slowly pour in the 3 cups of broth while whisking vigorously to prevent any lumps from forming.
4. Bring the mixture to a simmer, then reduce heat and let it thicken for 5 to 7 minutes. Stir in the soy sauce or pan drippings, season with salt and pepper to taste, and simmer until velvety.

6. Serve