Savor the festive season with IneskohJ Kitchen’s delightful Holiday Stuffng Bans recipe. Perfectly crispy on
the outside with a moist and flavorful inside, these stuffng bans combine classic holiday herbs wth a
touch of mushroom richness. Prepare ahead and serve as a party snack or a side dish for your festive
feast
Ingredients:
• 4 tbsp (1 cup) butter
. 1 medium onion, finely chopped
• 1 cup celery, finely chopped (roughly 4 small stalks)
5 cups dried store-bought breadcrumbs
. 1 tsp dried sage
• 1 tbsp dried thyme
. 1 cup fresh parsley, chopped
1 tsp salt
• Freshly cracked black pepper, to taste
• 1 can (about 14 oz) cream of mushroom soup (or your choice of condensed soup)
Instructions:
Preparation: Preheat the oven to 3SO’F (175’C)_ Lightly grease an oven-safe baking dish and set
aside-

2 Saute Vegetables: In a pan over medium heat, melt the butter. Once foamy, add in the chopped onion
and celery. Stir the veggies to coat them in the butter and sauté until the celery softens, and the
onion turns translucent.
3. Cooling: Remove the pan from the heat and let the vegetable mixture cool for a few minutes.
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4. Mixing the Stuffng: In a large mixing bowl, combine the breadcrumbs, dried sage, dried thyme, fresh
parsley, salt, and freshly cracked black pepper Stir well to mix the ingredients. Add the cooled onion
mixture and the cream of mushroom soup. Combine everything thoroughly until the mixture
becomes crumbly.
5. F«nülg the Balls: Dampen your hands with water to prevent sticking. Take a handful of the stuffng
mixture and shape it into balls roughly the size of a meatball Place them in the prepared baking dish_

6. Bakiw: Cover the baking dish with foil. Transfer it to the preheated oven and bake for about 25
minutes.
7. Cool & Serve: Once baked, remove the stuffng balls from the oven. Let them stand for 5 minutes
before serving. Enjoy the herby and savory flavors of these delightful stuffing balls!
Tip: These stuffing balls can be prepared in advance. After forming the balls, cover them with cling film
and refrigerate for up to two days. Take them wt of the fridge 30 minutes before baking.

Serving Suggestions:
Serve these stuffing balls with a side of cranberry sauce or gravy for a richer favor
• If hosting a holiday party, consider skewering these balls with toothpicks for easier handling and
serving as appetizers.
• These stuffing balls pair wonderfully with roasted meats like turkey, chicken, or ham.
Storage:
Leftover stuffng balls can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place them ina preheated oven at 32S’F (163’C) for IO-IS minutes or until warmed
through.
Variations:
• If you’re not a fan of mushroom, feel free to substitute the cream of mushroom soup with cream of
chicken or celery soup.
For a spicy kick, consider adding a finely chopped jalapeöo or a dash of red pepper flakes to the
mixture.
Cheese lovers can add grated Parmesan or cheddar to the mixture for a cheesy twist.
Nutrition Note:
These stuffing balls are a source of fiber from the breadcrumbs and provide vitamins and minerals
from the celery, onion, and herbs. However, remember to consume them in moderation as part of a
balanced meal, especially if you’re watching your carb intake.
Whether you’re booking for a twist on the traditional stuffing or searching for the perfect holiday
appetizer, these stuffing balls are sure to be a hit. Their delicious favor, cornbined with the ease of
preparation and flexibility in serving, makes them a top pick for the holiday season. Dive into the world of
delectable recipes with more offerings from Ineskohl Kitchen-