Cranberry & Herb Stuffing Balls

Description

Cranberry & Herb Stuffing Balls

Ingredients

4 cups stuffing mix (or day-old bread, cubed)
1 cup chicken or vegetable broth
1 small onion, finely diced
2 celery stalks, finely diced
2 garlic cloves, minced
1 tbsp butter
1 egg, beaten
½ cup dried cranberries
1 tsp dried sage
1 tsp dried thyme
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Optional:
Gravy, for serving
Directions

Sauté the Veggies: In a skillet, melt butter over medium heat. Add the diced onion, celery, and garlic. Sauté for 5-7 minutes until softened.
Mix the Ingredients: In a large bowl, combine the stuffing mix, sautéed vegetables, dried cranberries, sage, thyme, salt, and pepper. Pour in the chicken/vegetable broth and beaten egg. Mix well until the stuffing mixture is moist but not overly wet.
Form the Balls: Preheat oven to 375°F (190°C). Using your hands, form the stuffing mixture into golf-ball-sized balls and place them on a greased or parchment-lined baking sheet.
Bake: Bake for 20-25 minutes, or until the stuffing balls are golden and slightly crispy on the outside.
Serve: Garnish with fresh parsley and serve warm with a drizzle of gravy if desired. Perfect as a side dish for Thanksgiving or holiday meals!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 (makes about 12 stuffing balls)
Calories: ~120 kcal per ball
#StuffingBalls #HolidaySideDishes #ThanksgivingRecipes #CranberryLovers #EasyComfortFood #FestiveEats

Step-by-Step Guide

Follow these detailed instructions for perfect stuffing balls every time.

1. Prepare Ingredients: Finely dice the onion and celery, mince the garlic, and beat the egg. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Sauté Aromatics: In a skillet, melt the butter over medium heat. Add the onion, celery, and garlic. Cook, stirring occasionally, for 5-7 minutes until the vegetables are soft and fragrant. This step builds the flavor base.
3. Combine Dry and Wet: In a large mixing bowl, add the stuffing mix, dried cranberries, sage, thyme, salt, and pepper. Pour in the sautéed vegetables and stir to distribute. Then, add the beaten egg and broth. Mix thoroughly until all ingredients are moistened and hold together when pressed.
4. Form the Balls: With slightly damp hands, scoop about 2 tablespoons of the mixture. Roll firmly into a compact, golf-ball-sized sphere. Place each ball on the prepared baking sheet, spacing them about an inch apart.
5. Bake to Perfection: Place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the balls are uniformly golden brown and have a slightly crisp exterior.
6. Rest and Serve: Let the stuffing balls cool on the sheet for 5 minutes before transferring to a serving platter. This allows them to set and makes them easier to handle.

Serving Suggestions

These versatile stuffing balls are more than just a Thanksgiving side. Serve them as an appetizer with cranberry sauce or gravy for dipping. For a main course, pair them with roasted turkey, chicken, or a hearty mushroom gravy for a vegetarian feast. They also make a fantastic addition to a holiday brunch plate alongside eggs and sausage.

How-to Summary

To make Cranberry & Herb Stuffing Balls: Sauté onion, celery, and garlic. Combine with stuffing mix, cranberries, herbs, egg, and broth. Form into balls and bake at 375°F for 20-25 minutes until golden. Garnish with parsley and serve warm.

Frequently Asked Questions

Can I make stuffing balls ahead of time? Yes, you can prepare the mixture and form the balls up to a day in advance. Store them covered in the refrigerator on the baking sheet, then bake just before serving. You may need to add 2-3 extra minutes to the bake time.

Can I use fresh bread instead of stuffing mix? Absolutely. Use 4 cups of day-old bread cubes (like sourdough or French bread). Toast them lightly in the oven first to dry them out, which helps absorb the broth without becoming mushy.

How do I keep my stuffing balls from falling apart? The egg is the key binder. Ensure your mixture is moist enough to hold together when squeezed—if it’s too dry, add broth one tablespoon at a time. Also, let the baked balls rest for 5 minutes before serving to firm up.

Can I freeze baked stuffing balls? Yes, they freeze beautifully. Let them cool completely, then place in a single layer on a baking sheet to freeze solid before transferring to a freezer bag. Reheat in a 350°F oven for 10-15 minutes until warmed through.

What can I substitute for the dried cranberries? Chopped dried apricots, cherries, or even golden raisins make excellent sweet-tart substitutes. For a savory version, try adding cooked, crumbled sausage or chopped nuts.

Common Mistakes to Avoid

• Over-wetting the Mixture: Adding too much broth creates a soggy mixture that’s difficult to form and won’t bake up crispy. The mix should be moist, not wet.
• Undersized Balls: Making balls too small can lead to dry, overcooked stuffing. Aim for a consistent golf-ball size for the ideal texture.
• Skipping the Sauté: Do not add raw onion and celery to the mix. Sautéing is essential to soften them and mellow their flavors, preventing a harsh, crunchy bite.
• Overpacking the Baking Sheet: Crowding the balls prevents proper air circulation and even browning. Ensure at least one inch of space between each one.

Conclusion

These Cranberry & Herb Stuffing Balls are a simple yet impressive dish that delivers big on flavor and festive appeal. By following the step-by-step guide and avoiding common pitfalls, you can create a perfect, make-ahead side that complements any holiday table or cozy weeknight dinner. Their delightful combination of savory herbs and sweet cranberries is sure to become a new seasonal favorite.