Description
Individual herb stuffing balls air fried until crisp outside and moist in the center.
Ingredients
Scale
- 5 cups dry bread cubes
- 2 tablespoons unsalted butter
- 1/2 cup finely diced onion
- 1/2 cup finely diced celery
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1 to 1 1/4 cups low-sodium broth
Instructions
- Soften the vegetables: Melt the butter in a skillet and cook the onion and celery for 5 minutes until softened.
- Season the bread: Combine bread cubes, cooked vegetables, sage, thyme, salt, and pepper in a large bowl.
- Moisten: Add the beaten egg and enough broth to make the mixture hold together when gently pressed without becoming soggy.
- Shape: Form 12 compact balls, about 2 inches wide, and mist them lightly with oil if desired.
- Air fry: Preheat to 360°F (182°C). Arrange the balls with space between them and cook for 7 minutes.
- Turn and finish: Turn carefully and cook for 4 to 5 minutes more until crisp outside and at least 160°F (71°C) in the center.
Notes
Broth needs vary with bread dryness. Add it gradually. Because the mixture contains egg, heat the centers to at least 160°F (71°C).