Stuffing Balls

These stuffing balls are a must-make recipe for Thanksgiving, passed down to me by my Granny. 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.

⅓ cup butter
¼ cup onion, finely chopped
½ cup celery, finely chopped
5 cups soft white bread, cut into ½" cubes
½ cup fresh parsley, chopped
¼ tsp. black pepper, freshly ground
1 tsp. sea salt
½ tsp. poultry seasoning
1 egg, well beaten
¼ cup chicken broth

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Line a baking sheet with foil paper and lightly grease the foil for easy clean up.

Heat butter in a large skillet. Add the onion and celery. Sauté gently until soft.

Combine remaining ingredients with the celery and onion mixture, adding any variations you like.

Shape mixture into 8 balls. Dampen hands with cold water if necessary.

Place stuffing balls on prepared baking sheet.

Bake for about 20 minutes or until set.