Here’s a recipe for similar to the dish in your image. These are perfect for a holiday meal or as a savory side dish!
Ingredients:
- 6 cups of bread cubes (stale or toasted)
- 1 cup celery, diced
- 1 medium onion, diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- 1 teaspoon poultry seasoning (or a mix of sage, thyme, and rosemary)
- 2 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 large egg
- Salt and pepper, to taste
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth (or vegetable broth)
- Salt and pepper, to taste
Instructions:
- Prepare the Stuffing Balls:
- Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
- In a skillet, heat the butter and olive oil over medium heat. Add the diced celery and onion, and sauté until softened, about 5-7 minutes.
- In a large bowl, combine the bread cubes, sautéed vegetables, parsley, and poultry seasoning. Toss everything together.
- Whisk the egg in a small bowl, then add the egg and the broth to the bread mixture. Stir until everything is well combined, and the bread is moist but not soggy. Add salt and pepper to taste.
- Form the mixture into balls (about the size of a golf ball) and place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until the stuffing balls are golden brown and crispy on the outside.
- Make the Gravy:
- In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes to form a roux.
- Gradually whisk in the broth, stirring continuously to avoid lumps. Cook until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.
- Serve:
- Drizzle the warm gravy over the stuffing balls just before serving. Enjoy!
This dish is a great alternative to traditional stuffing, offering individual portions that are crispy on the outside and tender inside. Let me know if you try it or if you’d like to make any adjustments!