Ingredients
1 small onion, finely chopped
2 celery stalks, chopped
4 cups of cubed bread (day-old works best)
2 tbsp butter
1 tsp garlic powder
1 tsp poultry seasoning
½ tsp salt
½ tsp black pepper
1 cup chicken or vegetable broth (adjust if needed)
1 egg, beaten
2 tbsp fresh parsley, chopped (optional)
1 cup of prepared gravy for serving
Instructions
Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a baking sheet.
Prepare the stuffing base: In a skillet, melt the butter over medium heat. Add the chopped onions and celery, and sauté until they are soft and fragrant, about 5-7 minutes. Stir in the garlic powder, poultry seasoning, salt, and pepper.
Combine bread and vegetables: In a large mixing bowl, combine the bread cubes and the sautéed onion-celery mixture. Pour in the broth slowly, stirring until the bread becomes moist but not soggy. Add the beaten egg and chopped parsley (if using), and mix well.
Form the stuffing balls: Using your hands, shape the mixture into golf ball-sized stuffing balls and place them on the greased baking sheet.
Bake the stuffing balls: Place the tray in the preheated oven and bake for 20-25 minutes, or until the stuffing balls are golden brown and slightly crispy on the outside.
Serve with gravy: Once baked, drizzle the stuffing balls with warm gravy before serving.
Enjoy.