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Nostalgic Flavors of Grandma Dot’s Stuffing Balls

Grandma Dot’s Stuffing Balls made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 8 cups day-old bread cubed
  • 2 cups chicken broth
  • 1 medium onion diced
  • 2 celery stalks diced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 cup unsalted butter melted
  • 2 large eggs beaten
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, melt the butter over medium heat. Add the diced onions and celery, sautéing until they are soft and translucent (about 5–7 minutes).
  3. In a large bowl, combine the bread cubes, cooked onion and celery, sage, thyme, and a generous pinch of salt and pepper.
  4. Pour in the chicken broth and beaten eggs, mixing until well combined. The mixture should be moistened but not overly soggy.
  5. Form the mixture into 1.5-inch balls and place them on a greased baking sheet.
  6. Bake in the preheated oven for 25–30 minutes, or until golden brown and crisp on the outside.
  7. Remove from the oven and let cool slightly before serving.