Grandma Dot's Stuffing Balls

These stuffing balls are a must-make recipe for Thanksgiving, passed down to me by my grandmother. Crispy on the outside and soft on the inside, they're a nice alternative to traditional dressing baked in a casserole dish. While they're great served alongside your holiday bird, they're also a nice side to roasted chicken or pork chops any night of the week. Grandma always used white bread for this recipe, but I like to use a nutty whole wheat bread for a little extra flavor. To save time, these can be prepped a day ahead!

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 108 Calories

Ingredients

• ¾ cup butter
• 1 ½ teaspoons salt
• 2 large eggs
• ½ teaspoon ground black pepper
• 1 teaspoon poultry seasoning
• ½ cup chopped fresh parsley
• ½ cup diced onion
• ½ cup chicken broth
• ½ cup diced celery
• 10 cups cubed whole wheat bread

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease the foil.

Step 2

Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.

Step 3

Meanwhile, whisk chicken broth and eggs together in a large bowl. Fold in bread cubes and parsley.

Step 4

Add onion mixture to bread cubes; mix until combined. Use your hands to shape mixture into 24 (2-inch) balls; arrange on the prepared baking sheet.

Step 5

Bake in the preheated oven until golden and crisp, about 20 minutes.