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Cranberry Pecan Stuffing Balls

Cranberry pecan stuffing balls turn sturdy white bread, dried cranberries, and pecans into golden, individually portioned sides. The mixture is baked until the centers reach 165°F, with a brief rest before serving.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Standing and resting time 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) sturdy white bread cut into 1/2-inch cubes (about 10 cups)
  • 0.5 cup unsalted butter
  • 1 cup yellow onion finely chopped
  • 1 cup celery finely chopped
  • 0.75 cup dried cranberries
  • 0.75 cup pecans chopped
  • 1 tsp dried sage
  • 0.5 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.75 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 2 rimmed baking sheet
  • 1 12-inch skillet
  • 1 instant-read thermometer

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes on a rimmed baking sheet.
  3. Bake for 20–25 minutes, stirring once, until completely dry.
  4. Remove the sheet and raise the oven temperature to 375°F.
  5. Melt the butter in a 12-inch skillet over medium heat.
  6. Add the onion and celery, and cook for 8–10 minutes, stirring often, until softened.
  7. Transfer the bread cubes to a large bowl and add the cranberries, pecans, sage, thyme, salt, pepper, and cooked vegetables; toss to combine.
  8. Whisk the broth and eggs together.
  9. Pour the broth mixture over the bread mixture and toss until evenly moistened.
  10. Let the mixture stand for 5 minutes.
  11. Line a rimmed baking sheet with parchment paper and lightly grease it.
  12. Tightly shape the mixture into 16 balls about 3 inches across and arrange them on the sheet.
  13. Bake at 375°F for 30–35 minutes, until golden and the center of a ball reaches 165°F on an instant-read thermometer.
  14. Let the stuffing balls rest on the baking sheet for 5 minutes before serving.

Notes

For evenly sized balls that hold together, pack the mixture tightly when shaping. Refrigerate leftovers for 3–4 days; freezing is suitable. For a vegetarian option, use vegetable broth instead of chicken broth.