LEFTOVER STUFFING BALLS
Make and share this Leftover Stuffing Balls recipe from Food.com.
Provided by anme7039
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together and form into balls.
- Place on a greased baking sheet and bake at 350°F for about 8 minutes or until warmed and "set".
Nutrition Facts : Calories 194.9, Fat 9.8, SaturatedFat 2.1, Cholesterol 46.5, Sodium 541.8, Carbohydrate 21.8, Fiber 2.9, Sugar 2.2, Protein 4.8
CHEESY LEFTOVER STUFFING BALLS
Steps:
- Combine the stuffing, egg and milk in the bowl of a food processor and blend until smooth.
- Form golf-sized balls and stuff with a cube of cheese.
- Roll the stuffing balls first into the season flour, then coat with the beaten egg and finally in the breadcrumbs.
- Heat the oil in a pot and fry the stuffing balls until golden brown and crisp.
- Remove then drain and serve with lemon wedges.
Nutrition Facts : Calories 383 kcal, Carbohydrate 60 g, Protein 11 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 50 mg, Sodium 395 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
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
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