Ingredients
Equipment
Method
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Set aside.
- In a large, deep skillet, melt the butter over medium heat.
- Add the onions, celery, and garlic, stirring often, and cook until softened (about 5 minutes).
- Mix in all of the seasonings, including the chopped parsley. When mixed well, pour in the broth and stir.
- Once the broth mixture has heated through, turn off the heat and add the bread cubes. Fold all the ingredients together until well incorporated, and all of the bread is softened and there is no visible liquid remaining. (Note that at this point it will still look a little on the dry side, but as long as there is no visible dry bread remaining, you are good to move on to the next step.)
- Let the stuffing cool for a few minutes until able to be handled with your bare hands.
- Make a well in the center of the stuffing and add the egg.
- Using your hands, like you do when making a meatloaf, work the eggs evenly through the stuffing.
- To ensure even-sized servings, use a ½-cup measuring cup to scoop up the stuffing (a little over-full). Shape into well-rounded balls and place on a rimmed baking sheet, 1 to 2 inches apart.
- Place the baking sheet on the middle rack of the preheated oven and bake for 20 minutes, until the outer edges are slightly crispy. Use a fork to tap the outside to check for crispness.
- Remove from the oven and let rest for 3-5 minutes before serving.
Nutrition
Notes
See the post for more information, photos and tips.