Sage and Cranberry Stuffing Balls

These Sage and Cranberry Stuffing Balls are a delightful twist on traditional stuffing, perfect for adding a burst of flavor to your holiday table. Made with fresh herbs and sweet cranberries, they are sure to be a hit with family and friends.

Prep time: 30 minutes
Cook time: 25 minutes
Serves: 8

Ingredients

1 loaf of white bread, cut into cubes

1/2 cup unsalted butter

1 cup chopped onions

1 cup chopped celery

1 tablespoon fresh sage, chopped

1/2 cup dried cranberries

1 teaspoon salt

1/2 teaspoon black pepper

2 large eggs, beaten

1 cup chicken broth

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a large skillet, melt butter over medium heat, then add onions and celery. Sauté for about 5 minutes until softened.

3. Stir in the sage, salt, and black pepper, cooking for an additional 2 minutes.

4. In a large bowl, combine the bread cubes, sautéed vegetables, and dried cranberries.

5. Whisk together the eggs and chicken broth, then pour over the bread mixture. Mix until evenly moistened.

6. Shape the mixture into golf ball-sized balls and place them on the prepared baking sheet.

7. Bake for 20-25 minutes or until golden brown and cooked through.

8. Allow to cool slightly before serving.

Storage

Store leftover stuffing balls in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place stuffing balls on a baking sheet and warm in a 350°F oven for 10-15 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.