Description
Delicious and easy-to-make stuffing balls featuring classic herbs and creamy mushroom soup, baked to golden perfection. Perfect as a savory side dish for holiday meals or cozy 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
Dairy and Other
- 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 the butter in a skillet over medium heat. Add the finely chopped onion and celery, cooking for 5-6 minutes until softened and fragrant.
- Cool Veggies: Remove the skillet from heat and allow the cooked onions and celery mixture to cool slightly before mixing.
- Mix Stuffing: In a large bowl, combine the dried breadcrumbs, dried sage, dried thyme, chopped parsley, salt, and freshly cracked black pepper. Stir in the cooled vegetable mixture along with the cream of mushroom soup until everything is well combined and the mixture is crumbly but holds together.
- Form Balls: Wet your hands to prevent sticking and form the mixture into meatball-sized balls. Arrange them in the prepared baking dish evenly spaced.
- Bake: Cover the baking dish with foil to retain moisture and bake the stuffing balls in the preheated oven for 25 minutes until heated through and slightly golden on the edges.
- Cool and Serve: Remove the foil and let the stuffing balls rest for 5 minutes before serving to allow flavors to set.
Notes
- For a dairy-free option, substitute butter with a plant-based margarine and choose a suitable soup alternative.
- You can use homemade breadcrumbs if preferred; about 5 cups loosely packed.
- Adjust seasoning to taste especially salt and pepper depending on the saltiness of the soup used.
- These stuffing balls can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if cold from the fridge.
- Serve as a side dish alongside roasted meats, turkey, or as part of a vegetarian festive platter.
