Perfect for Thanksgiving, Christmas, or for serving any night with roast meats, vegetables, and mashed potatoes, Air Fryer Stuffing Balls are the most fun way to serve this delicious side dish.
½ cup Unsalted Butter (½ cup = 1 stick / 8 Tablespoons)
2 stalks Celery, finely chopped
1 cup finely chopped Onion
½ cup Fresh Parsley, finely chopped
¼ teaspoon Kosher Salt
⅛ teaspoon Black Pepper
1 10 ounce Condensed Cream of Mushroom Soup
12 ounces Pepperidge Farm Herb Seasoned Classic Stuffing (see note)
1 cup Low-Sodium Chicken or Vegetable Stock
Olive Oil Spray
Melt butter in a large skillet over medium-high heat. Add celery, onion, and parsley. Season with salt and pepper. Saute until vegetables are very soft, 10 to 12 minutes.
In a large mixing bowl, beat the egg and mushroom soup together. Add stuffing mix on top.
Add the cooked vegetables to the bowl (it’s okay if it is still hot).
Heat the chicken stock in the microwave or on the stovetop until it is starting to boil. Pour the heated stock over the ingredients in the bowl. Stir everything together until evenly combined.
Set the stuffing aside until it is cool enough to handle.
Preheat an air fryer to 350°F.
Form stuffing into about 20 even balls (about ¼ cup of stuffing each), pressing the mixture together firmly between your hands.
When the air fryer is heated, arrange the stuffing balls in a single layer in the basket. (Cook them in batches if they don’t all easily fit.) Spray the tops and sides of the stuffing balls lightly with olive oil spray.
Cook until golden on the outside and cooked all the way through, 8 to 10 minutes.
Make Ahead: The stuffing balls can be assembled and refrigerated for up to 3 days before cooking. Cover them tightly to prevent them from drying out.
Pepperidge Farm Herb Seasoned Classic Stuffing – Be sure to grab the “classic stuffing” which comes in bite-sized pieces, not cubes. It’s sold in the blue bag.