What Are Stuffing Balls?Stuffing balls are exactly what they sound like — balls of stuffing! This recipe is a great option for people looking for a bite-sized appetizer or side dish that has all the traditional Thanksgiving flavor (with a fun twist).
What’s In Stuffing Balls?These are the ingredients you’ll need to make these old-fashioned stuffing balls:· Butter: Like so many delicious things, these stuffing balls start with butter.
· Veggies: Cooked onions and celery add flavor and texture.
· Seasonings: These stuffing balls are seasoned with salt, poultry seasoning, and ground black pepper.
· Broth: Chicken broth ensures these stuffing balls stay nice and moist.
· Eggs: Two whole eggs add moisture and act as a binding agent.
· Parsley: Chopped parsley lends color and fresh flavor.
How to Make Stuffing BallsYou’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these top-rated stuffing balls:1. Cook the veggies: Cook the onions and celery in butter until they’re softened. Stir in the seasonings and continue cooking until fragrant.
2. Make the bread base: In a separate bowl, whisk the eggs and broth together. Fold in the bread cubes and parsley. Add the veggie mixture to the bread mixture. Stir until combined.
3. Roll the stuffing balls: Use your hands to roll the mixture into 2-inch balls. Arrange them on a prepared baking sheet.
4. Bake the stuffing balls: Bake in a preheated oven until the balls are golden and crisp.
How to Store Stuffing BallsStore your leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or in the oven.
Can You Freeze Stuffing Balls?Yes, you can freeze stuffing balls for up to three months. Arrange them an inch or two apart on a baking sheet, cover, and flash freeze for a few hours or up to overnight. When they’re frozen, transfer them to a zip-top freezer bag or another freezer-safe container. Thaw in the fridge overnight.
Allrecipes Community Tips and Praise“Good flavor, nice crunch, yet soft inside,” according to Elizabeth Williams. “Other than letting the cubed bread get nice and stale for a couple days, I followed the recipe.”“They were delicious and crispy on the outside, moist on the inside and were simple and fast to make,” raves nancyj.“Very easy to make and has a nice flavor…reminded me of Thanksgiving,” says Allrecipes Allstar Christina. “Made a great side to our roasted chicken, mashed potatoes and gravy. I would make these again!”Editorial contributions by Corey Williams
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