What makes 1940s bread stuffing balls different from modern stuffing recipes?

1940s bread stuffing balls stand out because they were made during wartime. They used simple ingredients like stale bread, onions, and herbs. This recipe shows how people cooked with what they had, making the most of flavor with little.

Can I use fresh bread instead of stale bread for these stuffing balls?

You can use fresh bread, but stale or day-old is better. Stale bread soaks up flavors better and gives a true texture. If you only have fresh bread, dry it out or lightly toast it.

How do I know when the stuffing balls are perfectly cooked?

They're done when they're golden brown and firm. The inside should be about 165°F (74°C). They should have a crispy outside and a soft inside, just like the old days.

Are these stuffing balls suitable for vegetarians?

Yes, vegetarians can enjoy these stuffing balls. Just use vegetable broth instead of meat broth and make sure your bread is vegetarian. The recipe focuses on bread, herbs, and veggies, making it great for many diets.

How long can I store leftover stuffing balls?

Store them in an airtight container in the fridge for 3-4 days. To reheat, bake at 350°F (175°C) for 10-15 minutes. This will make them crispy again and keep them tasty.

What herbs are traditionally used in 1940s stuffing balls?

Traditional herbs include sage, thyme, and parsley. These were often grown at home and added a rich flavor to the stuffing balls.

Can I freeze stuffing balls for later use?

Yes, you can freeze them! Freeze them on a baking sheet, then bag them. They'll last up to a month. Thaw in the fridge and reheat in the oven until crispy.

How To Make Bread Stuffing Balls 1940s Recipe

Description

Authentic 1940s bread stuffing balls made with stale bread, sage, and thyme. These crispy vintage stuffing balls capture the resourceful spirit of wartime cooking with simple ingredients and traditional techniques.

Ingredients

Scale

6 cups stale white bread, cut into 1/2-inch cubes

1 large yellow onion, finely diced

1 teaspoon dried sage

1/2 teaspoon dried thyme

2 tablespoons fresh parsley, chopped

2 cups chicken broth

3 tablespoons butter

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large egg, beaten

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Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Cut bread into 1/2-inch cubes and let air-dry for 24 hours or toast lightly in low oven.

3. In a large skillet, melt butter over medium heat and sauté diced onion until translucent, about 5 minutes.

4. In a large mixing bowl, combine bread cubes, sautéed onions, sage, thyme, parsley, salt, and pepper.

5. Gradually add chicken broth while mixing until mixture holds together but isn’t soggy.

6. Stir in beaten egg to bind the mixture.

7. Using wet hands or ice cream scoop, form mixture into 8 balls, about 2 inches in diameter.

8. Place stuffing balls on prepared baking sheet, leaving space between each ball.

9. Cover with foil and bake for 15 minutes, then uncover and bake 15-20 minutes more until golden brown.

10. Let cool for 5 minutes before serving.

Notes

For best results, use day-old or stale bread as it absorbs flavors better.

Wet your hands when shaping to prevent mixture from sticking.

Store leftovers in refrigerator for 3-4 days.

Reheat in 350°F oven for 10-15 minutes to restore crispiness.

Can be frozen for up to 1 month – thaw before reheating.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffing ball
Calories: 145
Sugar: 3g
Sodium: 285mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg