Crock Pot Dressing Balls
Transform your holiday table with these flavorful and perfectly portioned Crock Pot Dressing Balls! Made with day-old bread, sautéed aromatics like onion, celery, and garlic, and seasoned with a fragrant blend of dried sage, thyme, and fresh parsley, these bite-sized stuffing balls are a convenient twist on traditional dressing. Moist and tender on the inside with a slight crispness on the outside, they cook low and slow in your slow cooker, freeing up valuable oven space during busy celebrations. Ideal for Thanksgiving, Christmas, or any comforting family dinner, these dressing balls pair beautifully with turkey, roasted chicken, or a drizzle of rich gravy. Easy to prepare ahead of time, they guarantee stress-free entertaining while packing all the nostalgic flavors of homemade stuffing into a neat and delicious serving.
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Recipe Information
Ingredients
- 8 cups Day-old bread (cubed)
- 1 cup Unsalted butter
- 1 medium Yellow onion (diced)
- 3 stalks Celery (diced)
- 2 cloves Garlic (minced)
- 1.5 cups Chicken broth (low sodium)
- 2 whole Large eggs (lightly beaten)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Dried sage
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 as needed Nonstick cooking spray
Instructions
Place the cubed bread on a baking sheet and let it sit out uncovered for several hours or overnight to dry out. Alternatively, you can toast the bread cubes in a 300°F (150°C) oven for about 10-15 minutes until lightly crisp but not browned.
In a skillet over medium heat, melt the unsalted butter. Add the diced onion, celery, and garlic, and sauté until softened, about 5-7 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the dried bread cubes, sautéed vegetables, fresh parsley, sage, thyme, salt, and black pepper. Toss to ensure even distribution of seasoning.
In a separate small bowl, whisk together the chicken broth and beaten eggs. Pour this mixture over the bread mixture a little at a time, gently stirring to moisten the bread evenly. The mixture should be slightly wet but not soggy.
Using your hands, shape the dressing mixture into balls roughly the size of a golf ball. Place each ball on a baking sheet lined with parchment paper.
Spray the inside of your crock pot with nonstick cooking spray. Carefully transfer the dressing balls to the crock pot, arranging them in a single layer as much as possible. You can stack them slightly if necessary.
Cover the crock pot and cook on low heat for 3 hours. The dressing balls should be firm on the outside but soft on the inside when ready.
Serve the dressing balls hot as a side dish with your favorite holiday meal or gravy.
Nutrition Facts
Calories |
3696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 7637 mg | 332% | |
| Total Carbohydrate | 508.9 g | 185% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 43.9 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 864 mg | 66% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1901 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
