Savory Herb Stuffing Bites
Delight your holiday guests with these delectable, bite-sized stuffing morsels — a modern rendition of the traditional Thanksgiving favorite. Infused with aromatic herbs and savory vegetables, each crisp-on-the-outside, tender-on-the-inside ball makes for an irresistible side dish or festive appetizer.
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Servings: 12
Ingredients
- ½ cup grated aged Parmesan cheese optional, for enhanced flavor
- 2 large eggs gently whisked
- 1 stick equivalent to ½ cup of unsalted butter
- 2 cloves of garlic finely minced
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 2 teaspoons poultry seasoning or 1 teaspoon dried thyme + 1 teaspoon ground sage
- ½ cup chopped fresh flat-leaf parsley
- 1½ cups low-sodium chicken or turkey stock plus extra if needed for consistency
- 2 celery ribs finely diced
- 1 large yellow onion finely chopped
- 1 loaf approximately 14 ounces of stale bread, cut into small cubes (yields roughly 8 cups)
Instructions
- Preheat the oven to 300°F (150°C). Scatter the cubed bread evenly across a baking sheet. Toast in the oven for 10–12 minutes until the cubes are dry and slightly crisp, avoiding browning. Remove and allow to cool.
- In a wide skillet set over medium heat, melt the butter. Add the chopped onion, celery, and garlic, sautéing until the vegetables are tender and aromatic, about 6–8 minutes.
- Transfer the toasted bread pieces to a large mixing bowl. Add the sautéed vegetables, poultry seasoning (or thyme and sage), salt, pepper, chopped parsley, and Parmesan cheese if using. Stir well to evenly distribute.
- Incorporate the beaten eggs into the mixture. Gradually add the broth, mixing thoroughly until the bread mixture is uniformly moistened and holds its shape when gently compressed — it should be damp, not saturated.
- Dampen your hands slightly and form the mixture into compact balls, each roughly the size of a golf ball. Arrange them on a parchment-lined or greased baking tray, spacing evenly.
- Preheat the oven to 375°F (190°C). Bake the stuffing bites for 20–25 minutes, or until the exterior is golden and slightly crisp to the touch.
Notes
Add more broth in small increments if the mixture feels too dry to shape. These bites are best served warm and can be made ahead and reheated before serving.