There are decided advantages to making Stuffing Balls
instead of more traditional turkey stuffing.
Go with classics like chestnuts and sage, choose
yummy options, or use your favorite old stuffing recipe. Most can be adapted.
As much as it pains me to say so, white bread works better
in this recipe. So, I say, if it's going to be white-- make it sourdough or half sourdough, half other.
10 cups cubed stale bread, crusts removed (about 1 1-lb
1 cup butter (2 sticks)
1 medium onion, chopped
4 stalks celery, trimmed and sliced
1 tablespoon fresh chopped sage
2 teaspoons poultry seasoning
1/2 teaspoon each salt and pepper, or to taste
1 cup roasted, peeled, chopped chestnuts
2 beaten eggs
1 cup chicken broth or more
Place the bread cubes in a large bowl and set aside.
In a medium skillet, melt the butter and sauté the onions
and celery until soft. Stir in the seasonings. Pour the butter mixture over the
bread cubes, tossing and coating evenly. Add the nuts.
Whisk the eggs and 1 cup chicken broth together. A little at
a time, pour the broth over the bread, stirring as you go, just until softened
enough for a handful of the bread to hold together when squeezed. You may need
Roll the stuffing into 2 1/2" to 3" balls. Place
on a greased baking sheet and bake in a 375° oven for about 20 minutes, until
set. Makes 16 to 20 balls.