Cranberry Stuffing Balls with Gravy

Cranberry Stuffing Balls with Gravy

Table of Contents

These Cranberry Stuffing Balls with Gravy are a delightful twist on traditional stuffing, combining savory herbs, sweet-tart cranberries, and a crispy golden exterior. Served with a rich, homemade gravy, they make a fantastic side dish for holiday meals or a comforting addition to any dinner.

Prep Time: 15 minutes

Cooking Time: 20-25 minutes

Total Time: 35-40 minutes

Ingredients

For the Cranberry Stuffing Balls

4 cups day-old bread, cubed (white, whole wheat, or sourdough)

½ cup dried cranberries

1 small onion, finely diced

2 cloves garlic, minced

1 celery stalk, finely diced

2 tbsp olive oil

1 tsp dried sage

1 tsp dried thyme

½ tsp salt

½ tsp black pepper

½ cup chicken or vegetable broth

1 large egg, beaten

¼ cup grated Parmesan cheese (optional, for extra flavor)

For the Gravy

2 tbsp olive oil

2 tbsp all-purpose flour

1½ cups chicken or vegetable broth

½ tsp onion powder

½ tsp garlic powder

¼ tsp salt (adjust to taste)

¼ tsp black pepper

1 tsp Worcestershire sauce (optional, for depth)

Instructions

 Sauté the Vegetables

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a skillet, melt 2 tbsp olive oil over medium heat. Add diced onion, celery, and garlic. Sauté for 3-4 minutes until softened.

 Prepare the Stuffing Mixture

In a large bowl, combine cubed bread, sautéed vegetables, dried cranberries, sage, thyme, salt, and black pepper.

Pour in ½ cup broth and stir to moisten the bread.

Add the beaten egg and Parmesan cheese (if using), mixing well until the mixture holds together.

See also  Mediterranean-Style Sushi Cake with Avocado & Salmon

Shape & Bake

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

Bake for 20-25 minutes, until golden brown and slightly crispy on the outside.

 Make the Gravy

While the stuffing balls bake, melt 2 tbsp olive oil in a saucepan over medium heat.

Whisk in 2 tbsp flour and cook for 1-2 minutes to remove the raw flour taste.

Gradually add 1½ cups broth, whisking continuously to prevent lumps.

Stir in onion powder, garlic powder, salt, black pepper, and Worcestershire sauce.

Simmer for 5 minutes, until thickened.

 Serve & Enjoy

Drizzle warm gravy over the stuffing balls and serve immediately.

Tips & Tricks

Make-Ahead:

You can shape the stuffing balls ahead of time and refrigerate them for up to 24 hours before baking.

Crispier Texture:

For extra crunch, lightly spray or brush the stuffing balls with oil before baking.

Gluten-Free Option:

Use gluten-free bread and flour.

Dairy-Free Version:

Swap butter for olive oil and omit Parmesan.

Nutrition Facts

(Per Serving – Based on 6 servings)

For the Stuffing Balls (3-4 balls per serving)

Calories: ~180

Protein: 5g

Carbohydrates: 26g

Fat: 6g

Fiber: 2g

Sugar: 6g

Sodium: ~350mg

For the Gravy (¼ cup per serving)

Calories: ~60

Protein: 1g

Carbohydrates: 4g

Fat: 4g

Sodium: ~200mg

Total per serving (with gravy):

Calories: ~240

Protein: 6g

Carbs: 30g

Fat: 10g