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Cranberry Stuffing Balls

Cranberry stuffing balls combine dried cranberries and savory herbs with bread cubes softened in chicken broth. Shape them into individual portions and bake until golden, with centers reaching 160°F.
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Prep Time 15 minutes
Cook Time 43 minutes
standing and resting 10 minutes
Total Time 1 hour 8 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter
  • 1 yellow onion medium, finely chopped
  • 2 celery ribs, finely chopped
  • 2.5 cups low-sodium chicken broth
  • 1 bag (12 oz) unseasoned dried bread stuffing cubes
  • 1 cup dried cranberries
  • 1 tsp poultry seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 eggs large, lightly beaten

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Melt the butter in a large skillet over medium heat, add the onion and celery, and cook for 6 to 8 minutes until softened.
  4. Pour the broth into the skillet and heat until steaming.
  5. Remove the skillet from the heat.
  6. Put the bread cubes in a large bowl, pour the broth mixture over them, and add the cranberries, poultry seasoning, salt, and pepper.
  7. Toss well and let stand for 5 minutes.
  8. Fold in the beaten eggs until evenly combined.
  9. Shape the mixture into 12 firmly packed balls, about 1/2 cup each.
  10. Arrange the balls in the prepared dish.
  11. Bake for 30 to 35 minutes, until golden and the center of a ball reaches 160°F.
  12. Let the stuffing balls rest for 5 minutes before serving.

Notes

Pack the mixture firmly so the balls hold their shape. Refrigerate leftovers for up to 3 to 4 days; freeze for up to 2 months. For a vegetarian option, use vegetable broth instead of chicken broth.