Description
Delicious and easy-to-make stuffing balls baked to golden perfection, combining savory herbs, sautéed veggies, and creamy mushroom soup for a comforting side dish perfect for holiday meals or everyday dinners.
Ingredients
Scale
Vegetables and Herbs
- 1 medium onion, finely chopped
- 1 cup celery, finely chopped (about 4 small stalks)
- 1 cup fresh parsley, chopped
Dry Ingredients
- 5 cups dried store-bought breadcrumbs
- 1 tsp dried sage
- 1 tbsp dried thyme
- 1 tsp salt
- Freshly cracked black pepper, to taste
Other Ingredients
- 4 tbsp (1/4 cup) butter
- 1 can (14 oz) cream of mushroom soup (or substitute with cream of chicken or celery soup)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and lightly grease a baking dish to prepare for baking the stuffing balls.
- Sauté Veggies: Melt butter in a skillet over medium heat. Add the finely chopped onion and celery, cooking them until softened, which should take about 5 to 6 minutes. This step enhances flavor by softening and bringing out sweetness in the vegetables.
- Cool Veggies: Remove the skillet from heat and allow the cooked onion and celery mixture to cool slightly. This prevents the soup from cooking prematurely when mixed with dry ingredients.
- Mix Stuffing: In a large bowl, combine breadcrumbs, dried sage, dried thyme, chopped parsley, salt, and freshly cracked black pepper. Stir in the cooled vegetable mixture and the cream of mushroom soup until everything is evenly mixed and the texture is crumbly but holds together.
- Form Balls: Wet your hands slightly to prevent sticking and shape the stuffing mixture into meatball-sized balls. Place each ball carefully into the prepared greased baking dish, spacing them evenly.
- Bake: Cover the baking dish with aluminum foil to retain moisture and bake the stuffing balls in the preheated oven for 25 minutes, allowing them to cook through and develop a tender texture.
- Cool and Serve: Once baked, remove the foil and let the stuffing balls rest for 5 minutes before serving. This resting time helps them set and improves flavor absorption.
Notes
- You can substitute the cream of mushroom soup with cream of chicken or celery soup according to your taste preferences.
- To make the balls firmer, consider adding an egg or slightly more breadcrumbs.
- If you prefer a crispier exterior, remove the foil during the last 5 minutes of baking.
- These stuffing balls can be prepared a day ahead and refrigerated, then baked fresh before serving.
