What type of bread works best?

Day-old white or whole wheat bread with crusts removed works best to absorb the vegetable stock and hold the mixture together.

Can I make these stuffing balls vegan?

Yes, replace melted butter with olive oil or vegan margarine for a plant-based version.

Dried cranberries or apricots add a sweet contrast, while walnuts or pecans provide crunch and richness.

Yes, stuffing balls can be formed in advance and refrigerated, then baked before serving for convenience.

Fresh parsley, sage, and thyme create a fragrant, savory base that complements the bread and other ingredients beautifully.

Adding a beaten egg helps hold the mixture together better, but it’s optional and not suitable for vegan diets.

Savory, golden stuffing balls bursting with herbs and festive flavors—perfect for a speedy holiday side or appetizer.

This recipe comes from my annual holiday tradition where quick preparation meets festive taste.

Bread & Fillings: 200 g day-old white or whole wheat bread, crusts removed and cubed, 1 small onion finely chopped, 2 cloves garlic minced
Dairy: 75 g unsalted butter melted
Liquids: 100 ml vegetable stock (hot)
Herbs & Seasoning: 2 tbsp fresh parsley finely chopped, 1 tbsp fresh sage finely chopped (or 1 tsp dried), 1 tsp fresh thyme leaves, ½ tsp salt, ¼ tsp black pepper
Optional Add-ins: 50 g dried cranberries or chopped dried apricots, 50 g chopped walnuts or pecans

Step 1:: Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
Step 2:: Place the bread cubes in a large bowl. Pour the hot vegetable stock evenly over the bread and let soak for 2 3 minutes until softened.
Step 3:: Add the onion, garlic, melted butter, parsley, sage, thyme, salt, and pepper. If using, mix in dried fruit and nuts.
Step 4:: Mix well until the ingredients are fully combined and the mixture holds together when squeezed.
Step 5:: Using damp hands, shape the mixture into 12 even balls and place them on the prepared tray.
Step 6:: Bake for 18 20 minutes, or until golden and crisp on the outside.
Step 7:: Serve warm as a festive side or appetizer.

This recipe always brings the family together around the holiday table with its warm flavors and easy sharing.

Large mixing bowl, baking tray, parchment paper, sharp knife, chopping board

Contains gluten (bread) and dairy (butter); nuts present if optional add-ins are used; omit egg if allergic

Per serving (2 balls): Calories 145, Total Fat 7 g, Carbohydrates 18 g, Protein 3 g

Enjoy these savory stuffing balls fresh from the oven for the best texture and festive flavor.

→ What type of bread works best?: Day-old white or whole wheat bread with crusts removed works best to absorb the vegetable stock and hold the mixture together.
→ Can I make these stuffing balls vegan?: Yes, replace melted butter with olive oil or vegan margarine for a plant-based version.
→ How do the dried fruits and nuts affect the flavor?: Dried cranberries or apricots add a sweet contrast, while walnuts or pecans provide crunch and richness.
→ Is it possible to prepare these ahead of time?: Yes, stuffing balls can be formed in advance and refrigerated, then baked before serving for convenience.
→ What herbs give the best flavor?: Fresh parsley, sage, and thyme create a fragrant, savory base that complements the bread and other ingredients beautifully.
→ Can I add an egg to improve binding?: Adding a beaten egg helps hold the mixture together better, but it’s optional and not suitable for vegan diets.