turkey stuffing balls

There is a brilliant culinary secret to making stuffing in individual portions: by shaping your stuffing mixture into balls before baking, every single bite gets kissed with that golden, crispy, buttery edge that everyone fights for in a traditional casserole dish.

Ingredients

• 6 to 7 cups dry bread cubes (about 1 loaf of rustic white, sourdough, or French bread cut into 1/2-inch cubes; if fresh, bake them at 300°F for 15 minutes to dry them out)
• 1/2 cup (1 stick) unsalted butter
• 1 medium yellow onion, finely diced
• 3 stalks celery, finely diced
• 3 to 4 cloves garlic, minced
• 1 tablespoon fresh sage, finely chopped (or 1 tsp dried sage)
• 1 tablespoon fresh thyme leaves, chopped (or 1 tsp dried thyme)
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 1/2 to 2 cups low-sodium chicken or turkey broth (adjusted depending on how dry your bread is)
• 2 large eggs, lightly beaten (acts as the binder to hold the balls together)
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

Step 1: Prep and Dry the Bread (15 Minutes)

1. Preheat your oven to 375°F (190°C) and lightly grease a large baking sheet with butter or non-stick spray (or line it with parchment paper).
2. If your bread cubes are still soft, spread them out on a baking sheet and toast them in the oven for 10 to 12 minutes until dry and lightly golden. (Dry bread absorbs the broth and seasonings much better without turning to mush). Transfer them to a large mixing bowl.

Step 2: Sauté the Aromatics

1. Place a large skillet over medium heat and melt the 1/2 cup of unsalted butter.
2. Add the diced onion and celery. Cook, stirring occasionally, for 6 to 8 minutes until the vegetables are soft and translucent.
3. Stir in the minced garlic, chopped sage, thyme, salt, and black pepper. Cook for another 1 minute until deeply fragrant, then remove the pan from the heat.

Step 3: Combine the Stuffing Mixture

1. Pour the warm butter and vegetable mixture directly over the dried bread cubes in the large bowl. Toss well to coat the bread.
2. Pour 1 1/2 cups of the chicken or turkey broth evenly over the mixture, tossing gently.
3. Add the beaten eggs and fresh parsley. Mix thoroughly with a spatula or your hands.
4. The Texture Test: Squeeze a handful of the mixture. It should hold its shape easily without falling apart. If it feels too crumbly or dry, splash in the remaining 1/2 cup of broth a little at a time. Let the mixture rest for 5 minutes so the bread absorbs all the liquid.

Step 4: Shape the Stuffing Balls

1. Using a cookie scoop or your hands, portion out the mixture into packed golf-ball-sized rounds (roughly 2 tablespoons to 1/4 cup each).
2. Roll them firmly between your palms so they hold together tightly, and place them on your prepared baking sheet, leaving about an inch of space between each ball.
3. Optional: Brush the tops lightly with a little melted butter or a quick spray of oil for an extra-crispy crust.

Step 5: Bake to Golden Perfection

1. Bake at 375°F (190°C) for 20 to 25 minutes.
2. Keep an eye on them during the last few minutes; you want the outsides to turn a rich, golden brown and develop a delightful, shatteringly crisp crust while the centers remain soft and savory.
3. Remove from the oven, let them cool for 5 minutes, and serve warm with gravy, cranberry sauce, or your favorite roast!