In a skillet over medium heat, melt butter and sauté onion and celery (and garlic if using) until soft and fragrant — about 5 minutes.
2. Make the stuffing mixture:
In a large bowl, combine bread cubes, sautéed veggies, sage, thyme, salt, and pepper. Whisk egg and mix it in. Gradually add broth until the mixture is moist but not soggy — it should hold together when shaped.
3. Form into balls:
Form mixture into golf ball-sized balls (you should get about 10–12). Place on a greased or parchment-lined baking sheet.
4. Bake:
Bake at 375°F (190°C) for 25–30 minutes, until golden brown and crisp on the outside.
5. Make the gravy:
While the stuffing balls bake, melt butter in a saucepan. Stir in flour and cook for 1–2 minutes to form a roux. Slowly whisk in broth. Simmer and stir until thickened. Season to taste.
6. Serve:
Drizzle warm gravy over the baked stuffing balls and enjoy!
💡 Tips:
Add cooked sausage to the stuffing mixture for a meatier option.
Make ahead and reheat in the oven or air fryer for a quick side dish.
Try different herbs like rosemary or parsley for variation.
Would you like a vegetarian version, or one with turkey bits added inside?
