How To Make Best Bread Stuffing Balls 1940s Recipe
Discover how to make bread stuffing balls 1940s recipe style—classic, comforting, and full of retro flavor with a modern twist.
Ingredients
- 6 cups day-old bread cubed or torn
- ½ cup unsalted butter
- 1 cup onion finely chopped
- 1 cup celery finely chopped
- ¼ cup fresh parsley chopped
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried sage
- ½ tsp dried thyme
- ¼ tsp nutmeg optional
- ½ to ¾ cup chicken broth or vegetable broth
Instructions
- Dry the Bread: Let the bread sit out overnight, or toast in the oven at 300°F (150°C) for 10–15 minutes until dry but not browned.
- Cook the Veggies: In a skillet, melt the butter over medium heat. Sauté onion and celery until soft and translucent (about 8–10 minutes).
- Combine & Season: In a large bowl, combine the dried bread, cooked vegetables, parsley, and all seasonings. Slowly add broth while mixing, just enough to moisten but not soak
- Shape into Balls: With your hands, form mixture into balls about the size of golf balls. Press gently to hold their shape.
- Bake: Place stuffing balls on a greased baking sheet. Bake at 350°F (175°C) for 25–30 minutes or until golden and crisp on the outside.
Notes
💡 Tips:
Add cooked bacon, mushrooms, or cranberries for a modern twist. Use gluten-free bread and broth for a gluten-free version. Freeze before baking to prep ahead for holidays. 🍽️ Serving Suggestion:
Serve alongside roast chicken, turkey, or as a comforting vegetarian side with gravy.
Add cooked bacon, mushrooms, or cranberries for a modern twist. Use gluten-free bread and broth for a gluten-free version. Freeze before baking to prep ahead for holidays. 🍽️ Serving Suggestion:
Serve alongside roast chicken, turkey, or as a comforting vegetarian side with gravy.