Ingredients
1/2 cup unsalted butter
1 medium onion, finely chopped
4 cups cubed day-old bread
2 celery stalks, finely chopped
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chicken or turkey broth
1 egg, lightly beaten
Instructions
Prepare the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Cook the Veggies: Melt the butter in a large skillet over medium heat. Add the finely chopped onion and celery, cooking until they soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Mix the Ingredients: In a large mixing bowl, combine the sautéed vegetables with the cubed bread. Add the parsley, dried sage, thyme, rosemary, salt, and pepper. Toss everything together to ensure even distribution of the herbs.
Moisten the Mixture: Gradually add the chicken or turkey broth to the bread mixture, tossing to moisten. The mixture should be damp but not soggy. Stir in the beaten egg until the mixture binds together.
Shape the Balls: With clean hands, shape the stuffing mixture into balls, about the size of a golf ball. Place them on the prepared baking sheet, leaving some space between each ball.
Bake to Perfection: Bake the stuffing balls in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the outside.
Enjoy.