Vegan Stuffing Balls

Does your family eat dressing or stuffing?

You might think it’s the same thing, but let me assure you: it’s NOT. Stuffing is traditionally stuffed into the turkey and cooked that way, while dressing is cooked in a separate dish. Fun facts, right?

I didn’t grow up eating stuffing. I’m fairly certain the first time I’d ever even heard of stuffing was when I went to a work party my first year in Cincinnati and one of my friends had made stuffing balls. 

Where I come from, we eat dressing. My mom’s dressing, for instance, has:

• Meat
• Cornbread (instead of yeast bread) 
• Vegetables
• Boiled eggs
• Cream of mushroom
• Cream of chicken

You can see how this presents a problem for me, since I’m plant-based — that’s way too many animal products to find substitutions for! I decided there was no way I could make my mom’s dressing recipe a healthy, plant-based delight, so I decided to create a stuffing recipe instead. 

I took it a step further than most do and rolled the stuffing into balls (shout out to Kay for the idea!), and voilà! It elevates the dish from a casserole to sophisticated finger food that can easily be an appetizer or take the place of dinner rolls! 

How to Make Vegan Stuffing Balls

Typically, the first step for stuffing recipes is to set bread out for several days to let it dry. However, I toasted the bread in the oven because, let’s be real… who remembers to do anything days in advance??

I also think toasting the bread brings out more flavor — and we all know I’m here for more flavor. 

You can use a mix of breads, or only one if that’s easier. I tried it with whole wheat, gluten-free, and sourdough bread. I don’t love sourdough by itself, but mixed in with the other breads, it adds an extra tartness that a regular whole wheat or gluten-free bread doesn’t have. 

Here’s how to make these stuffing balls:

1. Cut bread into small cubes (I used kitchen scissors). Toast it in the oven at 350 degrees Fahrenheit for 20-25 minutes, until golden brown. Set aside in a large bowl and increase the oven heat to 375.
2. While the bread is toasting, heat a medium-sized skillet over medium heat. Once hot, add olive oil and chopped vegetables. Sauté for 3-4 minutes, then add herbs and cook for additional 3-4 minutes, or until the vegetables are soft. 
3. Mix sautéed vegetables and toasted bread in a large bowl. Add vegetable broth or water half a cup at a time and mix well until the liquid is absorbed by the bread. Add cornmeal and mix until the stuffing mix is sticky. If the mixture isn’t sticky, try adding a little more cornmeal. You do NOT want just a ‘wet’ texture, and there should be no liquid left in the bottom of the bowl — this is not a soup, it is a sticky bread. 
4. Form balls using approximately 1/4 cup of stuffing mix for every ball, and place in a greased 9×13 pan. Bake the stuffing balls for 30-35 minutes, until the tops of the stuffing balls are light brown.
5. Wow your guests with this slightly different version of stuffing! 

And there you have it, folks! An easy, plant-based version of a traditional holiday staple — with an elevated twist. Try it for yourself (possibly along with a side of balsamic green beans or butternut squash soup) and let us know what you think!

As always, if you make this recipe, tag us on Instagram @plumsavory, and rate/comment on this post. 

Happy cooking! 
Elana

Vegan Stuffing Balls

An easy, plant-based version of a traditional holiday staple — with an elevated twist!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Course Appetizer, Side Dish

Cuisine American

Servings 20 stuffing balls

Ingredients

  

• 16 ounces bread whole wheat, rye, gluten-free, or a mix!
• 1 Tablespoon olive oil
• 3 stalks celery chopped
• 3 whole carrots chopped
• 3 cloves garlic minced
• 1 large shallot minced
• 5 stalks fresh thyme leaves only
• 3 leaves fresh sage chopped
• 2 stalks fresh rosemary needles only
• 1/4 teaspoon sea salt
• 2 1/2 cups vegetable broth or water
• 2 Tablespoons cornmeal

Instructions

 

• Cut bread into small cubes (I used kitchen scissors).
• Toast bread in oven preheated to 350 degrees Fahrenheit for 20-25 minutes, until golden brown in color. Set aside in a large bowl.
• Increase heat to 375 degrees Fahrenheit once bread is done toasting.
• While bread is toasting, heat medium-sized skillet over medium heat. Once hot, add olive oil (1 Tblsp) and chopped vegetables (3 celery, 3 carrots, 3 garlic, 1 shallot). Sauté for 3-4 minutes, then add herbs (5 stalks thyme, 3 sage leaves, 2 stalks rosemary) and cook for additional 3-4 minutes, until vegetables are soft.
• Mix sautéed vegetables and toasted bread in a large bowl.
• Add vegetable broth/water (2.5 c) 1/2 cup at a time and mix well, until liquid is absorbed by the bread.
• Add cornmeal (2 Tblsp) and mix until stuffing mix is sticky.
• Form balls with stuffing mix using approximately 1/4 cup of stuffing mix for every ball and place in a greased 9×13 pan.
• Bake stuffing balls at 375 degrees Fahrenheit for 30-35 minutes, until tops of stuffing balls are light brown.

Notes

Feel free to taste the stuffing mix and add more herbs! I usually add more thyme because it’s such a warming flavor.

Keyword comfort food, fall foods, Thanksgiving food, vegan, vegetarian