★Ingredients
1/2 cup unsalted butter
1 loaf of day-old bread, cubed (about 4 cups)
2 celery stalks, finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
1 teaspoon dried rosemary
1-2 cups chicken or turkey broth (enough to moisten)
1/4 teaspoon black pepper
1 large egg, beaten
★Instructions
Preheat Oven* Preheat your oven to 375°F (190°C).
Prepare Bread* Place the bread cubes in a large bowl. If the bread isn’t stale, toast the cubes in the oven until lightly crisped.
Cook Vegetables* In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic. Cook until the vegetables are soft and translucent, about 5 minutes.
Combine Ingredients*Add the cooked vegetables, parsley, sage, thyme, rosemary, salt, and pepper to the bowl with bread cubes. Mix well.
Moisten*Gradually add the chicken or turkey broth to the bread mixture, stirring until the bread is just moistened but not soggy. You may not need all the broth.
Bind Mixture* Stir in the beaten egg until well combined.
Form Balls* Using your hands, shape the mixture into balls about 1-1.5 inches in diameter and place them on a baking sheet.
Bake* Bake in the preheated oven for 25-30 minutes, or until the stuffing balls are golden brown and crisp on the outside.
Serve* Serve warm with your turkey and other sides.
Enjoy your stuffing balls! Let me know if you’d like any variations or additional tips.