Pumpkin Stuffing Balls Food

PUMPKIN STUFFING BREAD

Steps:

• Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.
• In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.
• In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.
• Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.

APPLE STUFFING BALLS

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.

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:

• 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.

PUMPKIN STUFFING BALLS

Steps:

• 1. Preheat the oven to 325°F. Grease a casserole dish and set aside. 2. Combine the stuffing mix with the melted butter or margarine in a large bowl, and set aside. 3. Combine the pumpkin with the allspice in a small bowl. Stir the pumpkin mixture into the stuffing mixture. Then blend in the water, mixing well but lightly. 4. Shape the stuffing mixture into 6 to 8 balls. Press a walnut half on top of each ball so that the nut is half covered by the stuffing. 5. Arrange the stuffing balls in the prepared dish, cover tightly with aluminum foil, and bake for 35 to 45 minutes, or until firm to the touch.

THANKSGIVING STUFFING BALLS

Steps:

• Saute onions and celery in butter and set aside.
• Sprinkle sage, salt and pepper on bread cubes in a bowl.
• Pour onion and celery mixture over bread.
• Add half the can of chicken soup and mix well, then form balls.
• Grease a 9 X 13 inch baking dish.
• Place balls in dish.
• Combine remaining soup with water and spoon half of this over the balls.
• Cover and bake at 350 degrees F. for 30 minutes.
• Uncover and spoon rest of soup and water mix over the balls and continue baking for another 10 minutes.

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.

STUFFING BALLS

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.

BASIC STUFFING BALLS WITH VARIATIONS

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.