Description
These Thanksgiving stuffing balls are a bite-sized twist on classic stuffing, featuring cranberries, sage, and savory broth. Crispy on the outside and soft inside, they're perfect as a festive appetizer or side dish.
Ingredients
2 cups bread crumbs (or leftover stuffing)
1/2 cup cooked cranberries, chopped (fresh or dried)
1/4 cup fresh sage, chopped (or 1 tbsp dried)
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup finely diced celery
1 egg, lightly beaten
1/2 cup chicken or turkey broth
1/4 tsp poultry seasoning
Salt and black pepper to taste
2 tbsp melted butter (for brushing before baking)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine bread crumbs or leftover stuffing with cranberries, sage, onion, garlic, and celery.
- In a separate bowl, whisk together the egg, broth, poultry seasoning, salt, and pepper.
- Pour the wet mixture over the dry ingredients and stir until fully combined.
- Shape the mixture into 1½-inch balls using your hands or a scoop, and place them on the prepared baking sheet.
- Brush each ball with melted butter.
- Bake for 20 to 25 minutes, until lightly browned and crisp on the outside.
- Let cool slightly before serving warm with cranberry sauce or gravy.
Notes
To make vegetarian, substitute vegetable broth for chicken/turkey broth.
Can be made ahead and stored unbaked in the fridge for 1 day.
To reheat, bake at 350°F (175°C) for about 10 minutes.
Freeze after baking for up to 1 month; reheat straight from frozen.
For variation, add cooked sausage or chopped nuts for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffing ball
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
