Kittencals Make Ahead Stuffing Balls Food

GRANDMA DOT'S STUFFING BALLS

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.

STUFFING BALLS

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).

KITTENCAL'S MAKE-AHEAD STUFFING BALLS

Steps:

• Butter a 13 x 9-inch baking pan.
• In a large fry pan heat butter over medium-high.
• Add in the onions and celery and cook stirring until soft and translucent but not browned (about 6 minutes).
• Add in the garlic and cook for 2 minutes.
• Add in chopped mushrooms, creamed corn, niblets corn, broth, poultry seasoning, parsley, Parmesan cheese, seasoned salt or white salt and black pepper pepper; bring to a medium boil, simmer for 10-15 minutes over low heat.
• Remove the mixture and transfer to a large bowl; and cool for 20-30 minutes (cool just enough so that the eggs will not cook when added).
• Add in eggs and mix well.
• Add bread crumbs or cubes; mix well to combine (I use my hands for mixing).
• Taste the mixture and then adjust the poultry seasoning, salt and pepper to taste if needed.
• At this point you may cover the bowl and refrigerate until ready to shape into balls.
• With moistened hands shape into golf ball-size balls (I use an ice cream scoop for this) add in more breadcrumbs if needed just to hold the mixture together.
• Transfer the shaped balls to the prepared buttered casserole dish (at this point they can be covered and refrigerated until ready to bake).
• When ready to bake drizzle melted butter over the balls.
• Cover loosely with foil.
• Bake at 350°F for about 20-25 minutes (do not overbake).

KITTENCAL'S HOLIDAY CRANBERRY STUFFING BALLS

Steps:

• Remove the sausage from casings, then place the sausage in a skillet; brown over medium heat breaking up the meat into very small pieces while cooking (about 8 minutes) set aside.
• Melt 3 tablespoons butter in the same skillet; add in onion and celery; sauté for about 5-6 minutes or until very soft (adding in the garlic the last 2 minutes of cooking).
• Add in the cooked sausage back to the skillet, then add in the chicken broth; bring just to a simmer, scraping up any browned bits in the bottom of the skillet, then place the sausage/onion mixture into a large bowl.
• Add in the stuffing mixture packet along with the chopped cranberries, Parmesan cheese and eggs; mix until well combined.
• Season with lots of black pepper and a little salt.
• Cover and chill the mixture for about 2 hours.
• Using moistened hands form the mixture into small even balls and place the balls into a shallow greased casserole dish.
• If you find that the mixture is too moist and will not hold together well just add in a little dried bread crumbs, if it is too dry add in more broth or water, add in just enough to hold the balls together when shaped.
• Brush or drizzle the balls with melted butter.
• At this point you can cover the balls and refrigerate for up to 24 hours to bake later.
• Set oven to 350°F.
• Bake covered loosely with foil or bake uncovered (the balls with be more crispy on the outside if baked uncovered) for about 12-15 minutes (the baking time will vary slightly, it will depend on the size you shape the balls).

HOW TO MAKE SAUSAGE STUFFING BALLS

Steps:

• In a large frying pan, fry the onions in 1 tbsp of the vegetable oil on a low-medium heat until softened and golden. Remove from the pan and set aside to cool a little.
• In a large mixing bowl, combine the sausage meat, breadcrumbs, lemon juice and zest, parsley, sage, salt and pepper, cooked onions, and chicken stock. Make sure the ingredients are thoroughly mixed.
• Cut some baking paper to size to fit on a large baking tray. With clean hands, take a small handful of the stuffing mixture and shape into balls. Place onto the baking tray. Depending on how small or large you like them, this should make between 12 and 20 stuffing balls.Cover the tray with cling film and chill in the fridge for at least an hour, two is best.
• Heat the remaining vegetable oil in a large frying pan on high heat. Fry the stuffing balls for about 5 minutes, turning several times until each side is golden brown.
• Place the part-fried stuffing balls back on the baking tray. At this point, you can refrigerate or freeze the stuffing balls once cooled ready to be baked.
• Preheat the oven to 200C. Bake the stuffing balls for 20-25 minutes or until golden brown and cooked through.

STUFFING BALLS

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.