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megan.mckeown
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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it for easy cleanup.
In a skillet over medium heat, melt the butter (or heat the olive oil). Add the diced onion, celery, and garlic. Sauté for 5–7 minutes, until softened and fragrant.
In a large mixing bowl, combine the cubed bread, sautéed aromatics, sage, thyme, rosemary, salt, and pepper. Stir in the beaten egg and broth, mixing gently until the bread is evenly moistened. Add more broth if needed, but avoid making the mixture soggy. Optional: Fold in cooked sausage, dried cranberries, or chopped nuts for added texture and flavor.
Scoop about 1–2 tablespoons of the mixture and roll it into a ball using your hands. Place the balls on the prepared baking sheet, spacing them slightly apart. Optional Coating: Mix the panko breadcrumbs, Parmesan cheese, and smoked paprika in a shallow dish. Roll each ball in the mixture for an extra-crispy coating.
Bake in the preheated oven for 20–25 minutes, or until the stuffing balls are golden brown and crispy on the outside. Optional: For extra crispiness, broil for the last 2–3 minutes (watch closely to avoid burning).
Remove the stuffing balls from the oven and let them cool slightly before serving. Enjoy every bite of these crispy, flavorful, and indulgent Stuffing Balls!