1 loaf of day-old bread (about 450g), cut into cubes
1 medium onion, finely chopped
2–3 celery stalks, finely chopped
1/2 cup (115g) unsalted butter, plus extra for greasing
1 1/2 cups chicken or vegetable broth
1/4 cup fresh parsley, chopped
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, beaten
Preheat your oven to 375°F (190°C). Grease a baking sheet with butter or line it with parchment paper.
Dry the bread: Spread the bread cubes on a baking sheet and bake for about 5-10 minutes in the preheated oven until slightly dried out. Alternatively, leave them out overnight to stale. This helps absorb the flavors and moisture better.
Cook the vegetables: Melt the butter in a large skillet over medium heat. Add the onion and celery, and cook until they are soft and translucent, about 5-7 minutes.
Combine the dry ingredients: In a large bowl, toss the dried bread cubes with the cooked onions and celery, parsley, sage, thyme, rosemary, salt, and pepper until well combined.
Add broth and eggs: Pour the broth over the bread mixture and stir until evenly moistened. Then add the beaten eggs and mix until everything is well combined. If the mixture is too dry, add a little more broth; it should be moist but not soggy.
Form the stuffing balls: Grease your hands with some butter and shape the stuffing mixture into balls, each about the size of a golf ball. Place them on the prepared baking sheet, leaving a little space between each ball.
Bake: Place the stuffing balls into the oven and bake for 20-25 minutes, or until they are golden brown and crisp on the outside.
Serve: Remove the stuffing balls from the oven and let them cool slightly before serving. They’re perfect as a side dish for poultry or as part of a holiday feast.