Nut-Free Savory Stuffing Balls
Elevate your holiday or everyday menu with these irresistible Nut-Free Savory Stuffing Balls—a flavorful twist on traditional stuffing that's perfect for those avoiding nuts. Made with day-old bread, aromatic fresh herbs like parsley, thyme, and sage, and a medley of sautéed vegetables including onions and celery, these golden-brown stuffing balls are moist, well-seasoned, and bursting with savory goodness. They’re easy to prepare, taking just 20 minutes of prep time, and bake to perfection in under half an hour. Drizzled with olive oil before baking for a beautiful crust, these bite-sized stuffing balls are an ideal side dish for your festive feast or family dinner. Enjoy them warm, straight from the oven, for a comforting and nut-free delight that everyone will love!
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Recipe Information
Ingredients
- 8 cups day-old white bread
- 0.5 cup unsalted butter
- 1 large, finely chopped onion
- 2 finely chopped celery stalks
- 3 minced garlic cloves
- 0.25 cup, chopped fresh parsley
- 1 tablespoon, chopped fresh thyme
- 1 tablespoon, chopped fresh sage
- 1.5 cups chicken or vegetable stock
- 1 large, beaten egg
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C).
Cut the day-old bread into small, even cubes and place them in a large mixing bowl.
In a large skillet, melt the butter over medium heat.
Add the chopped onion and celery to the skillet; cook and stir for about 5 minutes or until the vegetables are soft and translucent.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Stir in the chopped parsley, thyme, and sage, then remove from heat.
Pour the sautéed vegetable mixture over the cubed bread in the mixing bowl.
In a separate bowl, whisk together the chicken or vegetable stock, beaten egg, salt, and pepper.
Pour the liquid mixture over the bread and vegetables, gently toss until all the bread is coated and moist; let it sit for 10 minutes to absorb the liquid.
Shape the mixture into compact balls, about the size of a golf ball, using your hands.
Place the stuffing balls on a baking sheet lined with parchment paper.
Drizzle olive oil over the top of the stuffing balls to help them brown nicely.
Bake in the preheated oven for about 20-25 minutes, or until the stuffing balls are golden brown and firm to the touch.
Remove from the oven and allow to cool a bit before serving. Serve warm as a side dish.
Nutrition Facts
Calories |
5964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 13764 mg | 598% | |
| Total Carbohydrate | 1002.0 g | 364% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 115.0 g | ||
| Protein | 208.6 g | 417% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3539 mg | 272% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 3826 mg | 81% | |
*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.
