Soy-Free Savory Stuffing Balls
Elevate your holiday table with these Soy-Free Savory Stuffing Balls, a unique and delicious twist on traditional stuffing that’s perfect for gatherings and weeknight dinners alike. Made with wholesome ingredients like toasted stale bread, sautéed onion, celery, and carrot, and infused with fragrant herbs such as sage, thyme, and rosemary, each bite delivers a perfectly balanced blend of comforting flavors. Gluten-free adaptations are easy, and it's an excellent choice for soy-free diets thanks to the use of butter and a suitable broth. Baked to golden perfection, these stuffing balls are easy to serve, making them an irresistible addition to your Thanksgiving spread or any family feast. Simple to prepare in just over an hour, wow your guests with these individual portions of savory goodness!
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Recipe Information
Ingredients
- 10 cups Stale bread (cut into 1-inch cubes, whole grain or white)
- 1 cup Unsalted butter
- 2 tablespoons Olive oil
- 1 large Yellow onion (finely chopped)
- 4 Celery stalks (finely chopped)
- 1 large Carrot (peeled and finely chopped)
- 3 Garlic cloves (minced)
- 1 cup Fresh parsley (chopped)
- 1 teaspoon Dried sage
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 2 large Eggs
- 2 cups Chicken or vegetable broth (ensure soy-free)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C).
Place the stale bread cubes on a large baking sheet and toast in the oven for 10-15 minutes or until lightly browned and dried out. Remove from the oven and set aside.
In a large skillet, melt the butter with the olive oil over medium heat.
Add the chopped onion, celery, and carrot to the skillet and cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
Stir in the minced garlic, parsley, sage, thyme, and rosemary. Cook for another 2 minutes until the herbs are fragrant.
In a large mixing bowl, whisk together the eggs and broth.
Add the toasted bread cubes to the mixing bowl with the egg and broth mixture, stirring until the bread is evenly coated.
Add the cooked vegetable mixture to the bowl and stir in the salt and black pepper. Mix everything until the ingredients are well combined.
Using your hands, shape the mixture into golf ball-sized balls, making sure they hold together well. Place them on a parchment-lined baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the stuffing balls are golden brown and cooked through.
Allow the stuffing balls to cool for a few minutes before serving.
Nutrition Facts
Calories |
5504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.8 g | 241% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 12255 mg | 533% | |
| Total Carbohydrate | 806.3 g | 293% | |
| Dietary Fiber | 70.3 g | 251% | |
| Total Sugars | 72.0 g | ||
| Protein | 180.4 g | 361% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1895 mg | 146% | |
| Iron | 59.5 mg | 331% | |
| Potassium | 6014 mg | 128% | |
*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.
