Savor the festive season with Ineskohl Kitchen’s delightful Holiday Stuffing Balls recipe. Perfectly crispy on the outside with a moist and flavorful inside, these stuffing balls combine classic holiday herbs with a touch of mushroom richness. Prepare ahead and serve as a party snack or a side dish for your festive feast.
Ingredients:
4 tbsp (1/4 cup) butter
1 medium onion, finely chopped
1 cup celery, finely chopped (roughly 4 small stalks)
5 cups dried store-bought breadcrumbs
1 tsp dried sage
1 tbsp dried thyme
1 cup fresh parsley, chopped
1 tsp salt
Freshly cracked black pepper, to taste
1 can (about 14 oz.) cream of mushroom soup (or your choice of condensed soup)
Instructions:
Preparation: Preheat the oven to 350°F (175°C). Lightly grease an oven-safe baking dish and set aside.
Saute Vegetables: In a pan over medium heat, melt the butter. Once foamy, add in the chopped onion and celery. Stir the veggies to coat them in the butter and sauté until the celery softens, and the onion turns translucent.
Cooling: Remove the pan from the heat and let the vegetable mixture cool for a few minutes.
Mixing the Stuffing: In a large mixing bowl, combine the breadcrumbs, dried sage, dried thyme, fresh parsley, salt, and freshly cracked black pepper. Stir well to mix the ingredients. Add the cooled onion mixture and the cream of mushroom soup. Combine everything thoroughly until the mixture becomes crumbly.
Forming the Balls: Dampen your hands with water to prevent sticking. Take a handful of the stuffing mixture and shape it into balls roughly the size of a meatball. Place them in the prepared baking dish.
Baking: Cover the baking dish with foil. Transfer it to the preheated oven and bake for about 25 minutes.
Cool & Serve: Once baked, remove the stuffing balls from the oven. Let them stand for 5 minutes before serving. Enjoy the herby and savory flavors of these delightful stuffing balls!
Tip: These stuffing balls can be prepared in advance. After forming the balls, cover them with cling film and refrigerate for up to two days. Take them out of the fridge 30 minutes before baking.
Serving Suggestions:
CONTINUE READING ON THE NEXT PAGE
Easy Homemade Mozzarella Cheese with Just Two Ingredients
Broccoli Ham & Cheese Crustless Quiche
Baked Ham with Brown Sugar
The Science Behind Stringy Chicken
THE TRICK TO CLEANING CARPETS ISN’T WATER AND AMMONIA: A HANDFUL OF THEM
Burn bay leaves at home, excellent for your health
When ants crawl into the sugar jar, don’t throw it awaya
No-Bake Chocolate Dessert in 10 Minutes
More and more people are replacing toilet paper with a reusable “family rag”!!
