Stuffing Balls with Gravy

By bhutta shaharyar

Stuffing Balls with Gravy

A comforting, savory dish made from seasoned bread stuffing shaped into balls, baked until golden, and served with rich, flavorful gravy. Perfect as a holiday side or a cozy main.

Description

Stuffing balls are a fun twist on traditional stuffing—crispy on the outside, soft and herby on the inside. Paired with a silky gravy, they bring warmth and depth to any meal. They’re also great for portion control and make leftovers easier to handle.

Servings

Serves: 4–6 people
Makes: ~12 stuffing balls

Ingredients

For Stuffing Balls

  • 6 cups stale bread cubes (white or whole wheat)
  • 2 tbsp butter or oil
  • 1 small onion, finely chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • ½ tsp salt (adjust to taste)
  • 1½ cups vegetable or chicken broth
  • 1 egg (or flax egg for vegetarian)
  • 2 tbsp fresh parsley, chopped

For Gravy

  • 2 tbsp butter or oil
  • 2 tbsp flour
  • 2 cups broth (vegetable or chicken)
  • ½ tsp black pepper
  • Salt to taste
  • Optional: splash of soy sauce or Worcestershire for depth

Instructions

Step 1: Prepare the Stuffing

  1. Heat butter in a pan over medium heat.
  2. Sauté onion and celery until soft (5–7 minutes).
  3. Add garlic, sage, thyme, salt, and pepper. Cook 1 minute.

Step 2: Mix

  1. In a large bowl, combine bread cubes and sautéed mixture.
  2. Add broth gradually until moist but not soggy.
  3. Mix in egg and parsley.

Step 3: Shape

  • Form mixture into golf-ball-sized balls.

Step 4: Bake

  • Place on a greased baking tray.
  • Bake at 180°C (350°F) for 25–30 minutes until golden and slightly crisp.

Step 5: Make Gravy

  1. Melt butter in a saucepan.
  2. Stir in flour and cook 1–2 minutes.
  3. Gradually whisk in broth.
  4. Simmer until thickened (5–7 minutes).
  5. Season to taste.

Step 6: Serve

  • Pour gravy over stuffing balls or serve on the side.

Notes

  • Slightly stale bread works best—it absorbs flavor without becoming mushy.
  • You can prep the mixture a day ahead and refrigerate.
  • For extra flavor, add cooked sausage or mushrooms.

Tips

  • Don’t over-soak the bread—texture should be moist but firm enough to hold shape.
  • Use a cookie scoop for evenly sized balls.
  • For crispier texture, brush tops lightly with oil before baking.

Nutritional Information (Approx. per serving)

  • Calories: 220–260
  • Protein: 6–8g
  • Carbohydrates: 30–35g
  • Fat: 8–10g
  • Fiber: 2–4g
  • Sodium: Depends on broth used

Benefits

  • Comfort food: Warm, satisfying, and nostalgic
  • Versatile: Can be vegetarian or meat-based
  • Portion-controlled: Easy serving size
  • Budget-friendly: Uses simple pantry ingredients

Q&A

Q: Can I make stuffing balls ahead of time?
Yes, shape them and refrigerate up to 24 hours before baking.

Q: Can I freeze them?
Absolutely—freeze before or after baking. Reheat in oven for best texture.

Q: What bread works best?
Day-old crusty bread like baguette or sandwich bread works well.

Q: Can I make this vegan?
Yes—use plant-based butter, vegetable broth, and a flax egg.

Q: Why are my stuffing balls falling apart?
They may be too dry—add a bit more broth or ensure enough binder (egg).

Leave a Comment