Stuffing balls are holiday legend around here. A favorite that make it onto every holiday table. Rolled into balls and baked, a classic stuffing gets golden brown and crisp on the outside. We think this recipe is so long overdue that put it into our first video! Check it out here.
My husband’s Mom discovered a version of this dish in a local recipe pamphlet in Norfolk, Virginia in the 80s. She made it, adapted it, and over the years it became a holiday staple. The stuffing balls come out of the oven crisp and delicious, but Frank swears that, like all the best holiday food, they are even better the next day.
If any make it to leftover status, he can be found the day after Thanksgiving eating them cold straight out of the fridge.
The great news is that stuffing balls are not only easy but really fun to make. The recipe is simple and uses any store-bought mix as a base. Pepperidge Farm Herb Seasoned Stuffing Mix has always been a go-to, but we tested it with others with great success. (Trader Joe’s Herbed Cornbread Stuffing Mix was also a hit.) Any dried breadcrumbs or cubes will work.
It’s an easy enough holiday recipe to delegate to little kitchen helpers or other visitors who want to lend a hand. But if making them for a crowd, it would be best to double (or triple) the recipe. It’s nearly impossible to eat just one.
We were so excited to share this long overdue family favorite, that we decided it was just the right thing for the very first Inquiring Chef video. Check it out below!
Stuffing Balls
Ingredients
- 1/2 cup Butter
- 2 stalks Celery, chopped
- 1 Onion, chopped
- 1/2 cup Parsley, chopped
- 1 Egg
- 8 oz Herb Stuffing Mix (we use Pepperidge Farm Herb Seasoned Stuffing Mix) or Dried Bread Cubes
- 1 can (10 oz) Cream of Mushroom Soup
Instructions
- Preheat oven to 400° F (204° C).
- Melt butter in a large skillet over medium-high heat. Add celery, onion and parsley. Season with salt and pepper. Saute until vegetables are soft, 4 to 5 minutes.
- Beat egg and combine with stuffing mix, cream of mushroom soup and cooked vegetables.
- Form into 12 even balls, pressing the mixture together firmly between your hands. Place on a greased baking sheet. Bake until the tops are golden brown and crisp, about 12 minutes.
- Serve hot out of the oven and enjoy!
Nutrition
Needless to say we had a lot of fun making the video. Though it’s amazing what chaos we can create at the kitchen table in one all-too-brief nap window.
I’ve been following your blog since you announced your pregnancy, but I think this is my first time commenting. Molly and Clara are so cute and sweet.
I’ve never even heard of stuffing balls before, but these look delicious! I love your video. You did a great job with your first video. Isn’t nap time beautiful?
– Joy, The Vegetarian Mommy
Joy recently posted..Cheesy Roasted Vegetable and Quinoa Bake
Joy – thanks so much for following along and for your sweet note. Nap is a seriously, seriously beautiful thing. 😉 I’m so excited to discover your site. I was a vegetarian for many years and I’m always looking for new ideas – it’s so great to “meet” you!
Your reply made me smile! Thanks, Jess. I especially appreciate your comment about my blog. Since I’m just starting out, the encouragement is really nice. Oops! Nap time just ended. Time to go!
Joy recently posted..Cheesy Roasted Vegetable and Quinoa Bake
Jess, these look to die for. I am such a sucker for stuffing that I could definitely see eating a few too many of these. I also love your video. So cute! Thanks for sharing!
Danielle @ So Munch Love recently posted..Cranberry-Allspice Tart (with Video)
Thanks so much for reading Danielle – I’m a total sucker for stuffing too!
Jess, the video is awesome!! great job and the photos are amazing too!! Looks delicious!
Thanks so much Jennifer! It was so fun seeing you the other week!
I know from the ingredients they are amazing. They look like 2 bites apiece. Do you ever make them smaller with a scoop perhaps. Just to pop them in your mouth. Have you ever tried cream of chicken or does the mushroom add more complexity
I have never made them smaller, but I love that idea! We may have to try that! I have done it with cream of chicken and cream of celery. Both were good, but the mushroom does give complexity and a nice savory flavor that really complements the herbs in the stuffing mix!