Cranberry Stuffing Balls with Gravy
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.
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