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–+ servings

Herby Cranberry Stuffing Balls

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Cozy herby bread stuffing balls studded with tart cranberries, savory sage, and sautéed vegetables, baked until golden and crisp.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 balls
Course: Appetizer, Side Dish
Cuisine: American
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3-4 cups bread crumbs day-old bread toasted and pulsed works best; use gluten-free crumbs if needed
  • 2-3 tbsp fresh sage, finely chopped or 1–1½ tsp dried
  • ½ cup dried cranberries chopped if large
  • 1 small onion, finely diced
  • 1 stalk celery, finely diced
  • 4 tbsp butter, melted or olive oil for dairy-free
  • ¾–1 cup chicken or vegetable broth, warmed
  • Salt and black pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment or lightly oil it.
  2. In a large bowl, combine the bread crumbs, chopped sage, cranberries, diced onion, and diced celery. Stir to mix evenly.
  3. Melt the butter and pour it over the dry mixture. Toss so crumbs are evenly coated.
  4. Add warmed broth a little at a time, stirring after each addition. Stop when the mixture is moist but not soggy — it should hold together when squeezed.
  5. Season with salt and pepper to taste.
  6. Use your hands or a small scoop to form the mixture into balls about 1½ inches in diameter. Place them on the prepared baking sheet, leaving a little space between each.
Baking
  1. Bake for 25–30 minutes, turning once halfway through if you want more even browning, until the outside is golden and slightly crisp.
  2. Serve warm straight from the oven.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 2gSodium: 200mgFiber: 1gSugar: 1g

Notes

For a dairy-free or vegan version, swap butter for olive oil and use vegetable broth. To make this gluten-free, use certified gluten-free breadcrumbs.
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