Classic 1940s Bread Stuffing Balls – Crispy & Tender Comfort Food

This classic 1940s bread stuffing balls recipe delivers a nostalgic holiday side dish that is crispy on the outside, tender on the inside, and packed with savory flavor. Made with dried bread, sautéed celery and onion, and rich butter, this dish brings a warm sense of comfort and tradition to the table.

Ingredients

• 1 loaf white bread, cut into cubes and dried
• ½ lb butter
• 1 cup celery, finely diced
• 1 cup onion, finely diced
• 1–2 tbsp fresh parsley, chopped
• 1–2 tsp salt (to taste)
• Freshly ground black pepper (to taste)
• 1 cup chicken broth (more or less as needed)

Directions

1. Cut bread into cubes and dry out under a towel for 1–3 days or overnight.
2. Preheat oven to 350°F (175°C).
3. In a skillet, melt butter over medium heat. Sauté finely diced celery and onion until soft and fragrant.
4. Place dried bread cubes in a large bowl. Add chopped parsley and season with salt and pepper.
5. Pour the sautéed vegetables and butter mixture over the bread. Add chicken broth gradually just until the bread starts to stick together; avoid soaking.
6. Mix well with hands to combine into a moldable mixture.
7. Form tight balls about the size of a small fist or snowball.
8. Place balls on a greased or lined baking sheet. Cover with foil and bake for 30 minutes.
9. Flip balls, cover again, and bake 15 more minutes.