Vegan Sage, Onion & Apple Stuffing Balls (Quick and Easy Holiday Side Dish)

Name: Sage, Onion, & Apple Stuffing Balls
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 26
Cuisine: N. American
Ingredients: 2 Juicy Marbles filets; 6-7 cups (400) g stale bread; 2 tbsp olive oil; 1 large brown onion (~ 1 ½ cup / 200g finely diced); 3 cloves of garlic; 1 celery stalk (~ ⅓ cup / 40g finely diced); 1 apple (~ 1 cup / 160g packed grated); 10 sage leaves; 1/2 tsp pepper; 1 tsp salt; 3 tbsp mustard; 2 cups (500 ml) vegetable stock; Olive oil for brushing

WITH STALE BREAD AND JUICY MARBLES THICK-CUT FILET

And on the eighth day, God made stuffing balls out of stale bread. These delightful, glutenous balls of joy offer a perfect fluff-to-comfort ratio (very much a real thing) and can be generously dipped into sauce, jam, or soup. This easy make-ahead side dish for your holiday gathering is also an innovative way to use leftovers (which I am a big fan of). It's a way to use stale bread and old wrinkly apples. Who says stale bread is bad? Never throw away stale bread. The result is a delicious festive dish your guests will not stop raving about. In fact, that is exactly what happened at Marbles HQ when I was testing this recipe. We felt a palpable decrease in productivity on that day, and yay, nobody hath complaineth. Nobody knew what they were gorging on was, in fact, stale bread. Stale. Bread. Bread that is stale. Stale bread.

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Vegan Sage, Onion & Apple Stuffing Balls (Quick and Easy Holiday Side Dish)

Why You’ll Love This Recipe

Cozy Holiday Side Dish - ideal for Christmas, Thanksgiving, or any other festive meal.
Make ahead and freezer-friendly - prepare these plant-based stuffing balls ahead of time and bake them fresh when needed.
Uses stale bread and reduces waste - a creative, delicious way to reduce food waste.
Perfect gravy and sauce companion - serve with gravy, cranberry sauce, or soup!

Key Ingredients for Vegan Sage, Onion & Apple Stuffing Balls

Juicy Marbles Whole-Cut Filet adds umami flavor, meaty textures, and pure plant-based protein to these festive vegan stuffing balls.
Stale bread is the foundation of classic stuffing. It absorbs flavors while creating a perfectly fluffy yet crisp texture.
Onions, garlic, and celery are the aromatic trio that builds the flavor backbone of this holiday side.
Apple adds texture and slight, unoffensive sweetness.
Sage, the star herb of any stuffing, adds an earthy, peppery aroma that pairs perfectly with vegan meat.
Mustard adds depth and tartness.
Vegetable stock softens the bread and helps bind everything together, creating perfectly soft, moist yet structured stuffing balls.
Olive oil for brushing the vegan stuffing balls before baking to ensure nice browning.

Equipment

Cutting board
Sharp knife
Measuring spoons and cups
Kitchen scale
Large non-stick pan or skillet for sautéing the aromatics and plant-based meat
Large mixing bowl to combine the ingredients
Wooden spoon or spatula for stirring
Baking sheet for baking the vegan stuffing balls
Parchment paper (or silicone baking mat)

How to prepare Vegan Sage, Onion & Apple Stuffing Balls

1. Prepare your Mise en Place

Preparing all the ingredients at the beginning will make the cooking process run smoother and faster. Chop the bread, vegetables, and plant-based meat, and grate an apple.

2. Cook the Aromatics and Plant-Based Meat

Fry onions, garlic, sage, and vegan meat in olive oil. Add grated apple, cook down, season, and mix with chopped dry bread.

3. Soak and Shape the Vegan Stuffing Balls

Soak the mixture with vegetable broth and let it sit while the oven preheats. Shape vegan stuffing balls with your hands. You can use a kitchen scale to ensure an even size.

4. Bake Festive Vegan Stuffing Balls

Neatly place the balls on a parchment-lined baking tray and brush with olive oil. Place into a preheated oven and bake until perfectly golden.

5. Serve

When baked, remove the vegan stuffing balls from the oven and serve immediately.

Tip & Tricks

Customize the Herbs - add thyme, rosemary, or parsley.
Adjust the Seasoning - use nutmeg, smoked paprika, or a pinch of chili for some heat.
Make the Plant-Based Stuffing Ahead Of Time - preshape the balls and put them in the oven when your guests arrive.
Best Bread To Use - stale sourdough, baguette, or ciabatta work best.
Use Homemade Or Store-Bought Vegetable Stock - feel free to use vegetable stock cubes dissolved in hot water.

FAQ

Can I make this recipe gluten-free?

Yes! Use gluten-free bread and check that the mustard and vegetable stock you are using are gluten-free.

*Note: Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our recipes.

What kind of bread should I use?

We recommend stale, crusty bread like sourdough, ciabatta or baguette. If you only have fresh bread, dry it out in the oven for best results.

Can I prepare this recipe ahead of time?

Of course! There are a few options. You can prepare the mixture in advance and store it in the fridge for up to 24 hours, shape and bake when you are ready. You can reshape and refrigerate the stuffing balls for up to 24 hours, brush them with oil, and bake them when the hunger strikes. The last option is that you prebake the balls and reheat them until warm and crispy.

What should I serve this with?

Serve these delicious plant-based stuffing balls with vegan gravy, cranberry sauce, soup, stew, or mushed potatoes.

What is the best way to store these plant-based stuffing balls?

Store cooked vegan stuffing balls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 356°F (180°C) for 10 minutes for best results.

Can I freeze vegan stuffing balls?

Yes! Freeze the stuffing balls before or after baking. If you are baking them raw from frozen, preheat the oven to 356°F (180°C) and bake for 35–40 minutes. If you are reheating them from frozen, preheat the oven to 356°F (180°C) and bake for 15–20 minutes.

Sage, Onion, & Apple Stuffing Balls

Rated 5.0 stars by 1 users

Cuisine

N. American

Author:

Špela Turk

Servings

26 Balls

Prep Time

40 minutes

Cook Time

15 minutes

And on the eighth day, God made stuffing balls out of stale bread. These delightful, glutenous balls of joy offer a perfect fluff-to-comfort ratio and can be generously dipped into sauce, jam, or soup. This easy make-ahead side dish for your holiday gathering is also an innovative way to use leftovers (which I am a big fan of!). It's a way to use stale bread and old wrinkly apples. Who says stale bread is bad? Never throw away stale bread. The result is a delicious festive dish your guests will not stop raving about. In fact, that is exactly what happened at Marbles HQ when I was testing the recipe. We felt a palpable decrease in productivity on that day, and yay, nobody hath complaineth. Nobody knew that what they were gorging on was, in fact, stale bread. Stale. Bread. Bread that is stale. Stale bread.

Image of Sage, Onion, & Apple Stuffing Balls

Ingredients

2 Juicy Marbles filets
6-7 cups (400) g stale bread
2 tbsp olive oil
1 large brown onion (~ 1 ½ cup / 200g finely diced)
3 cloves of garlic
1 celery stalk (~ ⅓ cup / 40g finely diced)
1 apple (~ 1 cup / 160g packed grated)
10 sage leaves
1/2 tsp pepper
1 tsp salt
3 tbsp mustard
2 cups (500 ml) vegetable stock
Olive oil for brushing

Directions

If using fresh bread, toast it in the oven to dry it out. Preheat the oven to 320°F (160°C). Chop/tear bread into small pieces, around 0.7 x 0.7 inches / 2 x 2 cm big. Spread the bread on a parchment-lined baking tray and bake for 15 minutes.
While the bread is toasting, finely dice an onion, celery, and garlic cloves, and grate an apple.
Finely chop Juicy Marbles filets. I like to cut them in half lengthwise and thinly slice them to get small pieces resembling minced meat.
Heat 2 tbsp olive oil in a pan. Add onion and fry for 3 minutes, before adding garlic. After 1-2 minutes add celery, sage, and Marbles. Fry for 7-8 minutes before adding grated apple. Cook for another 3 minutes, then season with 1 tsp salt, ½ tsp pepper, ¼ tsp nutmeg, and 2 tbsp mustard.
Add to a bowl with toasted bread.
Pour warm vegetable stock over the mixture, cover, and let it sit for 10-12 minutes. Uncover, mix well, and let it cool down. The mixture is a lot easier to shape when cold.
Shape into balls (I like to weigh 1.76 oz / 50 g balls to ensure even size and baking), place on a parchment-lined baking sheet, and brush with olive oil.
Bake in a preheated oven at 356°F (180°C) for 25–30 minutes until golden brown. If necessary, rotate the baking tray 180 degrees to ensure even browning.
Serve with cranberry jam, gravy, or soup of your choice.

Create this masterpiece, snap a picture, and tag us @juicymarbles to share your culinary triumph. Bon appétit!