Ingredients:

  • 6 cups (350g) bread stuffing cubes
  • 1/2 cup (115g) unsalted butter
  • 1 large yellow onion (150g), finely diced
  • 2 stalks celery (100g), finely diced
  • 1.5 tsp dried rubbed sage
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.5 tsp black pepper, freshly ground
  • 1 large egg (50g), beaten
  • 1.25 cups (300ml) low-sodium chicken broth

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even browning.
  2. Melt the butter in a skillet over medium heat. Add the diced onions and celery. Cook for 5–7 minutes until translucent. Stir in the sage, thyme, salt, and pepper during the last minute to bloom the herbs.
  3. Place the bread stuffing cubes in a large mixing bowl. Pour the warm butter and vegetable mixture over the bread. Toss gently until the cubes are well-coated.
  4. Slowly drizzle 1 cup of chicken broth over the bread while tossing. Let it sit for 2 minutes to absorb. Add remaining broth if the mixture is not moist enough to hold together.
  5. Fold in the beaten egg until fully incorporated. Scoop about 1/3 cup of the mixture and gently roll between your palms to form a ball roughly the size of a golf ball.
  6. Arrange the balls on the prepared baking sheet with one inch of space between them. Bake for 20–25 minutes until the exteriors are golden brown and crisp.
  7. Allow the stuffing balls to rest for 5 minutes before serving to help them set.