BASIC STUFFING BALLS WITH VARIATIONS
These stuffing balls are a good side dish with poultry and pork dishes. For an appetizer, make the stuffing balls smaller, reduce the baking time accordingly, and serve them with homemade or purchased cranberry relish for dipping. If baking the stuffing balls with a meat dish, place stuffing balls in the oven for the final 30 minutes of cooking. You can use other breads too. I usually use good quality homebaked-style plain white bread and stuffing bread when it is available. You can use up odds and ends of white bread, brown bread, rye bread, hot dog buns, and rolls for this recipe too. Adjust the seasonings to suit your tastes. Add one cup chopped apples, raisins, or cranberries for a fruit stuffing, or add one cup of chopped walnuts or pecans. The variations are endless. You may need to add a little more chicken broth, just enough to hold the stuffing balls together. Use canned broth or dissolve a couple teaspoons soup base mix in warm water. Garnish chicken or pork dishes with the stuffing balls and grilled bacon rolls. To make the bacon rolls: Cut bacon strips in half; roll them up and secure with a toothpick; and grill or fry until well done; Drain on paper towels.
Provided by foodtvfan
Categories < 60 Mins
Time 40m
Yield 8 stuffing balls, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Line a baking sheet with foil paper and lightly grease the foil for easy clean up.
- Heat butter or margarine in a large skillet.
- Add onion and celery and sauté gently until soft.
- Combine remaining ingredients with the celery and onion mixture, adding any variations you like.
- Shape mixture into 8 balls. Dampen hands with cold water if necessary.
- Place stuffing balls on prepared baking sheet.
- Bake at 375 degrees Fahrenheit for about 20 minutes or until set.
GRANDMA DOT'S STUFFING BALLS
This is my must-have recipe for Thanksgiving, passed down to me by my grandmother. These delicious stuffing balls are crispy on the outside and soft on the inside. She always used white bread for this recipe, but I like to use a nutty whole wheat bread for a little extra flavor.
Provided by carabakescupcakes
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 56m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
- Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
- Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
- Shape mixture into 2-inch balls and arrange on prepared baking sheet.
- Bake until golden and crisp, about 20 minutes.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 8.8 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 288.5 mg, Sugar 1.3 g
STUFFING BALLS
This is an heirloom recipe made by many members of my family. It can be made ahead of the holidays and the balls frozen. One less job at the end. We always formed the stuffing into balls so they were easy to serve individually, easy to grab a cold stuffing ball as leftovers. My Grandma made extra to freeze and use for stuffed chicken breasts later. Grandma always said to try and get a little bit (a speck) of poultry seasoning on each piece of bread. If you like to stuff a bird with it, just place the stuffing balls in the cavity loosely. Unsure of yield. Times do not allow for day of bread getting stale. I always mix mine in a large roasting pan.
Provided by charlie 5
Categories Healthy
Time 1h
Yield 1 batch
Number Of Ingredients 13
Steps:
- Open the loaves of bread and allow the bread to get stale for a day.
- Tear the bread into 1-1/2" pieces including the crusts.
- Beat the eggs with the milk and water; sparingly, drizzle this mixture over the bread and mix it in just to moisten.
- Saute the celery, onions, and green pepper in the butter until translucent. Salt and pepper to taste.
- Add the warm celery and butter mixture to the bread.
- Add the parsley and sprinkle in a little rubbed sage.
- Cover lightly with poultry seasoning.
- Gently toss with your hands.
- Gently push the stuffing mixture into the corner of your mixing pan and allow to sit for 30 minutes to absorb the liquid in the bread.
- Form the stuffing into small balls similar to a baseball.
- You may freeze the balls at this point by arranging on a baking sheet and flash freezing.
- When frozen, place stuffing balls in the bread bag wrappers.
- When ready to bake, place balls in a 9 x 13 inch pan with about 1/4" hot broth in the bottom of the pan.
- You can bake them frozen or defrosted, adjust your time accordingly.
- Bake at 350 degrees Fahrenheit for about 30 minutes, basting a few times until browned.
Nutrition Facts : Calories 2938.4, Fat 91.7, SaturatedFat 43.9, Cholesterol 528.2, Sodium 4843.2, Carbohydrate 440.1, Fiber 25.6, Sugar 44.7, Protein 85.8
RITA'S FAMOUS DRESSING BALLS
These are a tradition in my mother-in-law's family. I never liked dressing until I had these. They get a nice golden brown on the outside and taste great with gravy.
Provided by 2bizzy
Categories Breads
Time 12h30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Place bread in a large bowl and let sit overnight.
- Preheat oven to 350°.
- Sauté onions and celery in butter or margarine tender. Pour over bread and toss with hands to mix.
- Add chicken broth and mix with hands again. Add salt and pepper to taste.
- Add eggs and celery seed and mix thoroughly.
- Form into 2" balls and put in a baking dish.
- Bake for about 45 minutes or until golden brown.
Nutrition Facts : Calories 218.1, Fat 13.4, SaturatedFat 7.8, Cholesterol 56.9, Sodium 351.6, Carbohydrate 20.7, Fiber 1.2, Sugar 2.4, Protein 4
DRESSING BALLS
My Grandma used to make these dressing balls and they make perfect individual servings. They are extra yummy with gravy! The number of servings is completely up to you. Just remember, only enough broth to make the balls hold their shape.
Provided by Farmers Daughter
Categories Low Protein
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Drain some broth from your turkey (you can used canned if necessary, but it just isn't as good).
- Chop celery& onion, add to broth and simmer until tender.
- Dump bread, broth (with onions& celery), salt& pepper in a large bowl and mix until tacky.
- Take a handful of stuffing and form into a ball about the size of a baseball.
- Place each ball on a cookie sheet until the sheet is full.
- Bake at 350 until the tops start to brown.
- Eat hot.
Nutrition Facts : Calories 5.2, Sodium 8.3, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 0.1
STUFFING BALLS
This is my husband's Grandma's recipe. We make them every Thanksgiving and Christmas. Sometimes we make a small amount for whenever because we both crave them.
Provided by AdamsWife
Categories < 4 Hours
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat to 350 degrees Fahrenheit.
- Chop the celery and onion.
- Melt butter in a skillet; add celery and onion; cook until limp.
- Cut or rip up bread; add onion and celery in a large bowl.
- Add 1/2 can of cream of chicken soup, pepper, salt.
- Make into balls; put into lasagna style pan (if you like the edges crispy you can use a cupcake pan instead).
- In a separate bowl, mix the rest of the soup into the bowl with 1/2 cup of water.
- Pour this mixture over the stuffing balls.
- Cover with foil.
- Bake 45 minutes.
- Reduce oven temperature to 325 degrees Fahrenheit.
- Remove foil, bake for 15 minutes at 325 degrees Fahrenheit.
AIR FRYER STUFFING BALLS
These little gems have all the flavors of traditional stuffing but are made in the air fryer. Slightly crunchy on the outside with a soft interior. They can be made well in advance or frozen for future use. Feel free to customize these with your favorite seasonings.
Provided by Bren
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a small skillet over medium heat. Add celery and onion, and cook until softened, about 5 minutes.
- Combine bread, parsley, poultry seasoning, salt, and pepper in a bowl. Mix in cooked onion and celery. Slowly pour egg into the bowl with one hand while mixing with the other to ensure that the mixture is evenly coated. Repeat with chicken broth and mix everything until well combined. Divide stuffing mixture into 8 equal portions, roll into balls, and place on a plate. Refrigerate for at least 15 minutes.
- Preheat an air fryer to 350 degrees F (180 degrees C).
- Remove stuffing balls from refrigerator and spray lightly with cooking spray. Place stuffing balls into the air fryer, sprayed side down, without touching one another. Spray the other side lightly.
- Cook in the preheated air fryer for 5 minutes, turn, and cook for an additional 2 minutes.
Nutrition Facts : Calories 167.2 calories, Carbohydrate 24 g, Cholesterol 48.8 mg, Fat 5.6 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 645 mg, Sugar 2.7 g
STUFFING BALLS
This delicious side dish always remind me of special holiday dinners except these are so much faster to fix.-Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add celery and onion; cook and stir until tender, 3-5 minutes. Remove from the heat. Stir in remaining ingredients. Shape into eight balls. , Place on a greased baking sheet. Bake until a thermometer reads 160°, about 20 minutes.
Nutrition Facts : Calories 235 calories, Fat 18g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 536mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
APPLE STUFFING BALLS
I served these fun appetizers for the first time on Thanksgiving. My family asked me to make them several times after that, so the tasty little bites made an appearance on my Christmas spread that year, too. We love them so much they've become a holiday tradition. -Tracy Burdo, Burlington, Vermont
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 18 stuffing balls.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onion and celery; cook and stir 4-6 minutes or just until tender., In a large bowl, mix eggs, parsley, salt, thyme and pepper. Stir in bread crumbs, apples and the onion mixture. Shape into 2-in. balls. Place in a foil-lined 15x10x1-in. baking pan. Bake 30-35 minutes or until golden brown.
Nutrition Facts : Calories 106 calories, Fat 4g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 245mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
STUFFING BALLS
Here's a tasty twist on the standard meatball. These awesome oven-baked Stuffing Balls are made with tart cranberry sauce and skillet-browned ground pork.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 325ºF.
- Cook meat in large skillet until cooked through, stirring frequently; drain. Place in large bowl; cool slightly. Stir in stuffing mix.
- Add cranberry sauce, egg and water; mix well. Shape into 16 balls; place on foil-covered baking sheet. Brush with butter.
- Bake 20 min. or until done (160ºF).
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 390 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 12 g, Protein 14 g
DEEP-FRIED STUFFING
If you thought leftover Thanksgiving stuffing was boring, this dish will change your mind! Any kind of stuffing (sausage, oyster, corn bread, or any variety of boxed) can be used. Heat up some gravy and bring on the cranberry sauce.
Provided by themoodyfoodie
Categories Appetizers and Snacks
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Combine flour, poultry seasoning, salt, and black pepper to taste in a shallow bowl. Beat eggs and milk together in a second shallow bowl until smooth. Mix bread crumbs, Parmesan cheese, and 1 teaspoon black pepper together in a third shallow bowl.
- Scoop stuffing, about 2 tablespoons per serving, and roll into a ball using your hands, forming about 12 balls. Dredge each ball through the flour mixture, shaking off any excess. Transfer each ball to the egg mixture and evenly coat. Roll each ball in the bread crumbs mixture until evenly coated. Set each stuffing ball on a plate and allow to sit for the coating to stick to the stuffing.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Carefully lower 4 to 5 stuffing balls into the hot oil and fry until golden brown on all sides, about 4 minutes; transfer to a paper towel-lined plate using a slotted spoon. Repeat with the remaining stuffing balls.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 40.7 g, Cholesterol 68.5 mg, Fat 26.7 g, Fiber 3.8 g, Protein 11.5 g, SaturatedFat 5.3 g, Sodium 957.9 mg, Sugar 3.4 g
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