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To create tasty cranberry stuffing balls, gather these simple items: - 4 cups day-old bread, crusts removed and torn into pieces - 1 cup vegetable broth - 1 cup celery, diced - 1 cup onion, diced - 1 cup fresh cranberries, roughly chopped - 1 teaspoon dried thyme - 1 teaspoon dried sage - ½ teaspoon salt - ½ teaspoon black pepper - ¼ cup parsley, chopped - 2 large eggs, beaten - ½ cup walnuts or pecans, chopped (optional) - 2 tablespoons olive oil You can swap some ingredients if needed. Here are a few ideas: - Use chicken broth instead of vegetable broth for a richer taste. - If you don't have fresh cranberries, dried cranberries work too. - For a gluten-free option, choose gluten-free bread. - You can replace the eggs with flaxseed meal mixed with water for a vegan version. Want to make your stuffing balls even better? Try these add-ins: - Add chopped apples for a sweet twist. - Mix in cooked sausage for a heartier flavor. - Sprinkle in some cheese for creaminess. - Use different herbs like rosemary or oregano for a unique taste. {{ingredient_image_1}} 1. Start by preheating your oven to 375°F (190°C). This sets the stage for a nice, crispy finish. 2. Line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. 3. Get a large skillet and heat two tablespoons of olive oil over medium heat. This oil will add flavor to your veggies. 4. Chop one cup each of onion and celery. Add them to the skillet. Sauté for about 5-7 minutes. You want them soft and clear. 5. While the veggies cook, tear four cups of day-old bread into pieces. Remove the crusts for a softer texture. 6. In a large mixing bowl, mix the torn bread, sautéed onions, celery, one cup of chopped fresh cranberries, one teaspoon of dried thyme, one teaspoon of dried sage, half a teaspoon of salt, and half a teaspoon of black pepper. Stir until everything is combined. 7. Pour in one cup of vegetable broth. Mix until the bread is moist but not soggy. If it feels dry, add a tablespoon of broth at a time. 8. Beat two large eggs in a small bowl. Add the eggs to your mixture along with a quarter cup of chopped parsley and nuts if you want. Mix gently until just combined. 9. Let the mixture sit for about 10 minutes. This allows the flavors to blend well for tasty stuffing balls. 10. With clean hands, form the mixture into balls about the size of golf balls. Place them on your prepared baking sheet. 11. Bake in the preheated oven for 25-30 minutes. Look for a golden brown color and a crispy outside. - Use day-old bread to get the right texture. Fresh bread can make the stuffing too wet. - Make sure to chop the veggies small. This helps them cook evenly and mix well. - Don't skip the resting time. It allows the herbs and flavors to deepen. - For extra crunch, consider using walnuts or pecans. They add a nice texture and flavor. - Always check the stuffing balls toward the end of baking. Oven times can vary, and you want them perfectly golden. Now you're ready to make delicious cranberry stuffing balls that are sure to impress! To make the best cranberry stuffing balls, use day-old bread. This bread holds moisture well. Don't skip the fresh cranberries; they add a great tartness. When mixing, ensure your bread isn't too soggy. If it feels dry, add broth slowly. Let the mix sit for ten minutes. This helps the flavors blend nicely. Form your balls gently; don’t pack them too tightly. Finally, bake until golden brown for a nice crunch. One common mistake is using fresh bread. Fresh bread makes the stuffing too soggy. Another mistake is adding too much broth. You want moist stuffing balls, not soup! Be careful not to skip the resting time. This step is key for flavor. Lastly, don’t rush the baking time. If they aren't golden brown, they may be undercooked. Check them halfway through for even baking. Serve cranberry stuffing balls on a colorful platter. Garnish with fresh parsley or whole cranberries. They look festive and appealing. Pair them with roasted turkey or a rich gravy. You can also serve them as appetizers with a dipping sauce. Try a tangy yogurt or herb dip for added flavor. These tips will impress your guests and elevate your meal. Pro Tips Use Fresh Herbs: Fresh thyme and sage will elevate the flavor of your stuffing balls compared to dried herbs. Customize Your Nuts: Feel free to substitute walnuts or pecans with your favorite nuts like almonds or hazelnuts for a unique twist. Let Them Rest: Allowing the formed balls to rest for 10 minutes before baking helps them hold their shape better. Check for Crispiness: For extra crispiness, turn on the broiler for the last 2-3 minutes of baking, watching closely to prevent burning. {{image_2}} You can easily change the nuts in cranberry stuffing balls. Walnuts and pecans add a great crunch and flavor. If you want to switch things up, try almonds or hazelnuts. These nuts have a mild taste that pairs well with cranberries. You can also skip the nuts if you prefer a nut-free version. Just add more bread to keep the right texture. Making this recipe vegetarian is simple. Just use vegetable broth instead of chicken broth. For a vegan version, replace the eggs with ground flaxseed. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. This swap keeps the balls together while fitting a vegan diet. You can also add more veggies, like carrots or bell peppers, for extra flavor. To make your cranberry stuffing balls even tastier, add more herbs and spices. Consider using rosemary or oregano for a warm flavor. A pinch of nutmeg can also bring a cozy touch. If you love heat, try adding a bit of red pepper flakes. Fresh herbs, like thyme or parsley, can brighten the dish. Mix and match these flavors to find your perfect combo! Store your leftover stuffing balls in an airtight container. Keep them in the fridge for up to three days. If you want to keep them longer, consider freezing. Always allow them to cool completely before packing. To freeze your stuffing balls, place them on a baking sheet. Make sure they are not touching. Freeze them for about two hours. Once they're firm, transfer the balls into a freezer bag. Remove as much air as you can from the bag. They can stay frozen for up to three months. When you’re ready to enjoy them again, preheat your oven to 350°F (175°C). Place the stuffing balls on a baking sheet. Bake them for about 15-20 minutes. Check if they are heated through. You can also microwave them but watch to avoid drying them out. Enjoy the warmth and flavor again! Yes, you can make cranberry stuffing balls ahead of time. Prepare the mixture and form the balls. Then, place them on a baking sheet and cover with plastic wrap. Store them in the fridge for up to 24 hours. Before baking, let them sit at room temperature for about 15 minutes. This helps them cook evenly. If you want to skip bread, try using cooked rice or quinoa. These options add a nice texture. You can also use gluten-free bread if you need a gluten-free version. Just make sure to adjust the liquid slightly. You want the mixture to stay moist but not soggy. To check if the stuffing balls are done, look for a golden brown color. They should be crispy on the outside. You can also use a food thermometer. The center should reach a safe temperature of 165°F (74°C). If they seem soft or mushy, give them a few more minutes in the oven. You learned about making tasty cranberry stuffing balls, from ingredients to storage. Each section provided valuable tips for great results. Remember to try substitutions and enhance flavor with add-ins. Avoid common mistakes to create the best dish. After mastering this recipe, impress friends and family at your next gathering. Enjoy the process, and don't be afraid to get creative with variations. Keep this guide handy for delicious stuffing balls every time you cook.

Cranberry Stuffing Balls

Delicious and festive stuffing balls made with cranberries and herbs, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 4 cups day-old bread, crusts removed and torn into pieces
  • 1 cup vegetable broth
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 1 cup fresh cranberries, roughly chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 cup parsley, chopped
  • 2 large eggs, beaten
  • 0.5 cup walnuts or pecans, chopped (optional)
  • 2 tablespoons olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a large skillet, heat olive oil over medium heat and add diced onions and celery. Sauté until the vegetables are soft and translucent, about 5-7 minutes.
  • In a large mixing bowl, combine the torn bread, sautéed celery and onions, chopped fresh cranberries, thyme, sage, salt, and pepper. Stir until evenly mixed.
  • Pour in the vegetable broth and mix until the bread is moist but not soggy. If the mixture feels too dry, add more broth a tablespoon at a time.
  • Add the beaten eggs, parsley, and nuts (if using), mixing gently until just combined. Let the mixture sit for about 10 minutes to allow the flavors to meld.
  • With your hands, form the mixture into balls about the size of a golf ball and place them on the prepared baking sheet.
  • Bake in the preheated oven for 25-30 minutes or until the stuffing balls are golden brown and crispy on the outside.
  • Remove from the oven and let cool slightly before serving.

Notes

Serve on a festive platter garnished with fresh parsley or whole cranberries.
Keyword cranberries, holiday, stuffing, vegetarian