Ingredients:
For the Stuffing Balls:
- 1 medium onion, finely chopped
- 1 cup celery, finely chopped (about 4 small stalks)
- 5 cups dried store-bought breadcrumbs
- 1 teaspoon dried sage
- 1 tablespoon dried thyme
- 1 cup fresh parsley, chopped
- 1 teaspoon salt
- Freshly cracked black pepper, to taste
- 1 can (14 oz) cream of mushroom soup (or any condensed soup you prefer)
For the Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups turkey or chicken stock
- Salt and pepper, to taste
Directions:
1. Prepare the Stuffing Mixture
In a large mixing bowl, combine the breadcrumbs, onion, celery, sage, thyme, parsley, salt, and pepper. Mix well.
Add the cream of mushroom soup and stir until the mixture comes together and holds its shape when pressed.
2. Shape the Balls
Scoop about 2 tablespoons of the mixture and roll into balls.
Repeat until all the mixture is used; you should have about 18–20 stuffing balls.
3. Bake the Stuffing Balls
Preheat the oven to 375°F (190°C).
Place the stuffing balls on a parchment-lined baking sheet.
Bake for 20–25 minutes, or until golden brown and firm.
4. Make the Gravy
Melt the butter in a saucepan over medium heat.
Stir in the flour and cook for 1–2 minutes to form a light roux.
Slowly whisk in the turkey stock and continue cooking until thickened, about 5 minutes.
Season with salt and pepper.
5. Serve
Serve the warm stuffing balls topped with homemade gravy.
Garnish with fresh parsley if desired.