Crispy Stuffing Balls with Gravy

Makes: 10–12 balls
Prep: 20 min | Bake: 25–30 min

Ingredients

Stuffing balls

• 4 cups dry bread stuffing cubes or coarse breadcrumbs
• 2 tbsp butter
• 1 small onion, finely diced
• 2–3 green onions, sliced
• 1 celery stalk, finely diced
• 1 tsp poultry seasoning
• ½ tsp garlic powder
• ½ tsp dried sage
• ½ tsp salt
• ¼ tsp black pepper
• 1 egg
• ¾–1 cup chicken broth, added gradually
• ½ cup shredded cheddar or Parmesan (optional)
• 2 tbsp flour or breadcrumbs, if needed for binding

Gravy

• 2 tbsp butter
• 2 tbsp flour
• 1½ cups chicken or turkey broth
• ¼ cup milk or cream
• ½ tsp poultry seasoning
• Salt and pepper to taste

Method

1. Cook the vegetables: Melt butter in a skillet over medium heat. Add onion and celery and cook for 4–5 minutes. Stir in the green onions for the last minute.
2. Make the stuffing: Put the bread cubes in a large bowl. Add the cooked vegetables, poultry seasoning, sage, garlic powder, salt and pepper.
3. Bind it: Beat the egg with ¾ cup broth and pour it over the bread mixture. Toss gently. Add more broth a tablespoon at a time until the mixture is moist enough to hold together but isn’t soggy. Stir in cheese if using.
4. Form the balls: Compress the mixture firmly into balls about 2½–3 inches across. If they won’t hold their shape, mix in a little flour or extra breadcrumbs.
5. Bake: Place on a greased or parchment-lined baking sheet. Brush or drizzle lightly with melted butter. Bake at 400°F / 200°C for 25–30 minutes, turning once, until deeply golden and crisp on the outside.
6. Make the gravy: Melt butter in a saucepan. Whisk in flour and cook for about 1 minute. Gradually whisk in broth. Add milk or cream and seasoning. Simmer 3–5 minutes until thickened. Season to taste.
7. Finish: Spoon warm gravy generously over the crispy stuffing balls.