Semolina cheese stuffing balls

12 Semolina cheese stuffing balls plated on a slate colored serving dish sitting on a green tile counter top with red napkins

Semolina is similar to cornbread, and the 3 Italian cheeses compliment the holiday flavors in these stuffing balls perfectly. Roasting these in ball-form gives the maximum service area to get crispy in the oven, while remaining tender and soft on the inside. This is not your grandmother’s dressing…

  • 1 La Brea 3 cheese semolina loaf
  • 1.5 (6 oz.)  sticks of butter, softened
  • 1 cup chicken stock
  • 1 cup cranberries
  • 1 Pack thick cut, centre cut bacon (12 oz. approx.)
  • 1 cup pecan pieces or halves
  • 2 eggs
  • 2 tablespoons dried, rubbed sage
  1. Preheat the oven to 400 °F
  2. Grease a large baking sheet
  3. In a large bowl, rip up the bread into ¼ -½ inch pieces.
  4. Cut the bacon into half inch pieces and add to the bowl.
  5. Add the rest of the ingredients to the bowl and gently mix together. You are looking for a wet consistency, but not too wet as it needs to be rolled into balls that will stay together. Mix in a little more stock if you need to.
  6. Roll into 2-inch balls and place on the baking sheet, close together but not touching.
  7. Bake for 30-35 mins until the outside is crisp and slightly brown.
  8. Serve warm.

Note: This stuffing recipe also works well in a crock pot. Cook the stuffing in the oven (45 minutes) directly in the crock pot ceramic dish, without the lid. Transfer to the crock pot to keep warm and take to your next holiday pot luck.

Allergen declaration:

  • Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!
  • Inherent allergens:  Egg, Milk, Wheat Gluten

Semolina cheese stuffing balls recipe nutritional information 

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