Parsley Stuffing Balls

Stuffing outside the bird, shaped into walnut-sized balls and baked until crispy on all sides. These are a British holiday staple, and for good reason: every bite is golden crust with a soft, buttery herb center.

Six tablespoons of fresh parsley is the backbone of the flavor here, along with mixed herbs, grated onion, and the bright zing of lemon zest and juice. The lemon is what lifts the whole thing. Without it, stuffing balls can taste heavy and one-note. With it, they’re fresh and lively enough to stand on their own as a side.

The generous amount of butter mixed into the breadcrumbs is what holds the balls together and creates that crispy, golden exterior when they hit the hot oven. Turn them halfway through so they brown evenly on all sides.

Chef Tips

• Use soft white breadcrumbs, not dried. Dried crumbs make dense, hard balls instead of soft, fluffy ones
• Grate the onion on the fine side of a box grater so it melts into the mixture without adding crunch
• Space the balls apart on the baking tin so hot air circulates around each one for even browning
• Don’t skip the flip at 15 minutes. The underside needs direct pan contact to crisp up too

Variations

• Add crumbled cooked sausage meat for a heartier, meatier stuffing ball
• Mix in dried cranberries for a sweet-tart holiday twist
• Use sage and thyme specifically instead of mixed herbs for a more traditional poultry stuffing flavor