Stuffing Balls with Gravy Sauce are a perfect side dish or appetizer for parties and gatherings. This recipe combines the classic flavors of stuffing, rich with spices, onions and celery, with a rich chicken gravy sauce that perfectly complements the taste. The balls are crunchy on the outside and tender on the inside, making them a delicious treat for all stuffing lovers. Whether you’re looking for a dish that pleases everyone or want to add a new twist to your traditional table, this recipe is sure to impress your guests.
★Ingredients
- 1 ½ cups chicken broth
- 4 cups seasoned stuffing mix (store-bought or homemade)
- 1 medium onion, finely chopped
- 1 large egg, lightly beaten
- 2 celery stalks, finely chopped
- 3 tablespoons unsalted butter
- 1 teaspoon poultry seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Gravy*
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- Salt and pepper to taste
★Instructions
- Prepare the Stuffing Mix*
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large skillet, melt 3 tablespoons of butter over medium heat. Add the chopped onion and celery. Cook until softened, about 5-7 minutes.
- In a large mixing bowl, combine the cooked onion and celery with the stuffing mix. Add poultry seasoning, salt, and pepper to taste.
- Gradually stir in the chicken broth until the mixture is moist but not soggy.
- Add the beaten egg and mix well to combine.
- Form the Stuffing Balls*
- Using your hands, form the stuffing mixture into balls, about the size of a golf ball.
- Place the stuffing balls onto the prepared baking sheet.
- Bake*
- Lightly brush the stuffing balls with olive oil to help them brown.
- Bake in the preheated oven for 20-25 minutes or until the stuffing balls are golden brown and crispy on the outside.
- Make the Gravy*
- While the stuffing balls are baking, prepare the gravy.
- In a small saucepan, melt 2 tablespoons of butter over medium heat.
- Whisk in the flour to create a roux and cook for 1-2 minutes until lightly golden.
- Gradually whisk in the chicken broth, making sure there are no lumps.
- Continue to whisk until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.
- Serve*
- Once the stuffing balls are done, drizzle them with the gravy.
- Serve hot as a side dish or appetizer.
Enjoy!