Stuffing Balls Food

BREAD-FREE STUFFING BALLS

Steps:

• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Add the oil to a large pot and turn heat to medium. Finely chop the mushrooms until they're roughly the size of peas. Add chopped mushrooms to the pot along with minced garlic and a pinch of salt. Stir until combined. Sauté for about 6 to 8 minutes, until the water from the mushrooms cooks off, reducing heat to low if necessary to prevent burning.
• Meanwhile, tear the kale into large pieces and place into a food processor. Pulse (do not process) the kale until finely chopped (pieces roughly the size of almonds), being careful not to overprocess it. Remove and place into a bowl for later.
• To the processor (no need to clean it out!), add the rolled oats. Process the oats until they're finely chopped and resemble coarse flour, about 30 seconds.
• Add the drained lentils and walnuts to the processor bowl with the oat flour. Pulse the mixture, stopping to check on it every few pulses, until it's coarsely chopped. Be sure not to overprocess it into a paste as you still want a lot of texture and crunchy walnut pieces. Set aside.
• To the pot with the mushrooms and garlic, add the herbs and sauté for 30 seconds until fragrant. Stir in the kale and chopped dried cranberries, then turn off the heat.
• Stir the flax and water together in a small cup (no need to let it sit).
• Now add all of the food processor contents, vinegar, and flax mixture to the pot. Stir until thoroughly combined. The dough should be heavy and dense. Add salt and pepper to taste.
• With lightly wet hands, shape and roll about 14 to 15 balls, roughly 3 to 4 tablespoons of dough each. Place them on the prepared baking sheet about two inches apart.
• Bake for 22 to 24 minutes, until golden on the bottom and firm to touch. Remove and let cool for 5 minutes.
• While the Bread-Free Stuffing Balls are baking, make the Cranberry-Pear Sauce. Add the cranberries, pear, maple syrup, and salt to a medium pot. Bring to a low boil over high heat and then reduce to medium. Simmer uncovered for 10 to 20 minutes until thickened. Use a potato masher to mash up the pear near the end of cooking, if desired.
• Leftover balls can be refrigerated in an airtight container for a few days. To reheat, add oil to a skillet and fry over medium heat, tossing occasionally, until heated through.

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).

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.

HEALTHY STUFFING BALLS

Steps:

• Heat oven to 200C/180C fan/gas 6. Gently heat the oil in a shallow saucepan then add the onion, celery and garlic. Keep everything sizzling on a medium heat for 15 mins until soft. Tip into a food processor with the rest of the ingredients, except the egg, plus a small pinch of salt, if you like. Pulse until everything is chopped, then add the egg and pulse until combined. Use wet hands to roll the mixture into walnut-sized balls, then place on a baking sheet lined with baking parchment.
• Bake in the oven for 25-30 mins until golden and hot through. Will freeze for up to three months; defrost fully before reheating.

PIGS-IN-BLANKETS CHRISTMAS STUFFING BALLS

Steps:

• Put the stuffing mix in a bowl and pour over 150ml boiling water. Leave the mix to absorb. When cool, add the sausagemeat, chestnuts and cranberries and bring everything together with your hands. Cut each rasher of bacon in half lengthways so you get 24 long strips of bacon.
• Cross two bacon strips, then roll a walnut-sized ball of the stuffing mix and sit it on the cross. Wrap the stuffing in the bacon and sit on a lightly oiled baking tray, cross-side up. Repeat to make 12 stuffing balls. Can be made up to two days ahead and chilled. Heat oven to 200C/180C fan/gas 6 and roast the stuffing balls for 25-30 mins until the bacon is crisp and the stuffing is cooked.

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 / BREAD STUFFING

Steps:

• 1. Preheat oven to 325 degree Gather ingredients. You can pull the bread apart the day before using, and let dry. Sometimes I do, and sometimes I don't. It really makes no difference.
• 2. In an extra large bowl, or I use a canner or turkey roasting pan; so to have enough room to mix. Pull apart bread into bite sized pieces. Add the salt, pepper, parsley and poultry seasoning. I use my hands to mix well throughout.
• 3. Now, chop the onion and celery. In a skillet or saucepan; saute the vegetables just till tender in butter or oil, I used butter, about 3 tablespoons.
• 4. Add the vegetables to the bread, along with the soups and broth. Mix well; again I use my hands. Next, whisk the eggs lightly and add to the bread. Melt the butter in a small saucepan, add to the bread; Mix well.
• 5. The bread should now have the texture when squeezed together of a meatball. If it is not staying together, I have added more broth , soup, or another egg or two. Now, make the stuffing balls to the size of your liking. Mine are about the size of the bottom of a small soup can in diameter.
• 6. Now, place in a greased roasting pan, I added a little chicken broth to the pan also. Bake 40 - 50 minutes; unless you are going to finish in a crock pot with gravy. If so, just cook long enough so that the egg in them cooks enough to hold them together; about 25 to 30 minutes.
• 7. You can serve them as is or w/ gravy. I placed mine into my 8 quart crock pot; covered with gravy; cooked on low for about 3 hours. I then turned down to warm; till time to serve..They suck up a lot of the gravy, so don't plan on using that gravy for mashed taters..
• 8. Enjoy!..these really do have a wonderful, savory flavor..

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.

SAGE, ONION AND SAUSAGE STUFFING BALLS

Steps:

• Melt the butter in a large saucepan over a low heat until foaming. Add the onions and fry gently for 8-10 minutes, or until softened. Remove from the heat.
• Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined.
• If you are making stuffing balls, lightly grease a baking tray and, using wet hands, shape the stuffing into balls about 2½cm/1in in diameter and place on the prepared tray. If preferred transfer the stuffing mixture to a 20cm/8in square tin and press down to smooth the surface. Cover with cling film and transfer to the fridge for at least 30 minutes, but up to two days (assuming the meat is fresh). (The stuffing can be frozen at this stage, but will need to be thoroughly defrosted before cooking.)
• When ready to cook, preheat the oven to 200C/180C Fan/Gas 6.
• Roast the stuffing for 30-40 minutes until cooked through (balls will take about 30 minutes, and a tray 40 minutes).

SAGE AND ONION STUFFING BALLS

Steps:

• Cut the bread slices into chunks, and add them to a food processor to blitz until you get breadcrumbs - alternatively you can used store-bought breadcrumbs.
• Add the breadcrumbs to a bowl together with the egg, sage leaves chopped finely, and ground pepper.
• Chop the onion finely.
• In a pan, melt the butter, add the onion and salt, and fry gently on a low to medium heat until the onions are soft, but not brown.
• Leave to cool, then add them to the rest of the ingredients.
• Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
• With wet hands, shape 12 balls out of the stuffing mixture.
• Drizzle 1- tablespoons of oil over the roasting tray, arrange the stuffing balls, then spray generously with cooking oil spray.
• Bake for 20-25 minutes until golden.

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.

EASY SAGE AND ONION STUFFING BALLS

Steps:

• Preheat your oven to 200C / 180C fan / gas mark 6 / 400F and grease a tin big enough to hold all the stuffing balls - I usually use a small roasting tin.
• Drizzle a tablespoon of olive oil into a saucepan. Add the diced onion and put the lid on. Cook over a low heat for about 5 minutes, stirring occasionally, until the onion is soft but not brown.
• Meanwhile grate the bread for the breadcrumbs and place in a large bowl. (see note)
• When the onions are ready, tip into the bread crumbs. Add the herbs, salt and pepper and stir thoroughly.
• Allow the mixture to cool slightly and then add the beaten egg and stir together. Divide the mixture into 12 and shape into balls. Place in your greased tin and cook for 30 minutes or until they are golden brown and cooked through.

STUFFING BALLS

Steps:

• Cut bread (about 3 slices at a time) with bread knife or tear bread into bite-size pieces. Place on sheet pans. Let dry overnight or place in 325 degree oven for 30 minutes, stirring half way through.
• Melt 1/2 cup butter in large canning pot (16 quart or larger) over medium heat. Add diced celery and onions. Sauté, stirring often, until vegetables are soft and translucent.
• Add remaining 1 cup of butter and let melt. Stir in soups, broth, salt, pepper, poultry seasoning, and sage.
• Add bread and mix until evenly coated, either by hand or with a sturdy spoon.
• Drizzle about 1/3 of the eggs over the bread mixture and combine until evenly coated. Repeat two more times until eggs are all combined with bread mixture. The consistency should be that of a good meatball: holds shape when pressed together.
• Using a 2/3 measuring cup or a #6 disher (about 5 ounces), scoop stuffing mixture and shape into balls. Place on a baking sheet, lined with parchment and coated with non-stick spray.
• Bake at 325 degrees for 50 minutes, or until stuffing balls are golden brown and start to crisp.
• Serve hot, plain or with gravy.
• Store in refrigerator for up to seven days or place in freezer bag with label and date. Stuffing balls can be frozen for up to three months.
• To reheat: Place on baking sheet, lined with parchment and coated with non-stick spray. Cover and bake in 325 degree oven for 30 minutes or until heated through. Or microwave 12 stuffing balls on place at 70% power for 4 minutes or until heated through. Stuffing balls will take longer if reheating from frozen state.

LEFTOVER TURKEY AND STUFFING BALLS

Steps:

• Heat oven to 400ºF.
• Melt butter in medium skillet on medium heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Remove from heat.
• Add hot water to stuffing mix in large bowl; stir just until moistened. Add onions and all remaining ingredients except gravy and parsley; mix well.
• Shape into 28 meatballs; place in single layer on 2 rimmed baking sheets sprayed with cooking spray.
• Bake 15 to 20 min. or until meatballs are heated through. About 5 min. before meatballs are done, cook gravy in large nonstick skillet on medium-low heat until heated through, stirring frequently.
• Add meatballs to gravy; stir gently until evenly coated. Sprinkle with parsley.

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.

SIMPLE STUFFING BALLS

Steps:

• Heat the oil in a small non-stick frying pan and gently fry the onion for 3-4 minutes, or until softened and lightly browned, stirring regularly. Tip into a large bowl and leave to cool.
• Squeeze the sausagemeat out of the skins and into the bowl with the cooked and cooled onion. Add the lemon zest, breadcrumbs, thyme and plenty of salt and pepper. Mix well with clean hands and form into 12 small balls. Place on a generously oiled baking tray (with the pigs in blankets, if making) and leave to chill in the fridge until ready to cook.
• Preheat the oven to 200C/180C Fan/Gas 6. Bake for about 20 minutes, or until the stuffing balls are lightly browned and cooked through, turning after 10 minutes. Serve.

STUFFING BALLS

Steps:

• Preheat oven to 375 degrees.
• Prep a baking pan with nonstick baking spray.
• Add butter to a large skillet, heat to medium temperature. Saute the chopped onions for 10 minutes.
• Add celery. Stir in parsley, sage, thyme, salt and pepper. Cook on medium, stirring often, for 5 minutes. Remove from the stove.
• Add the toasted and chopped lo-carb bread and the cornbread stuffing in a large bowl.
• Stir to blend the two together.
• Add the beaten egg and ¾ cup of the chicken broth to the bowl. Stir to mix.
• Add in the sauteed onions, celery, and seasonings.
• Use your hands to make small balls. Put the balls on the prepared baking sheet.
• Bake at 375 degrees for 20 minutes.
• Gently pour the remaining chicken broth over the stuffing balls.
• Return to the oven and continue to bake them at 375 degrees for 15 more minutes.
• Enjoy!

EASY AIR FRYER STUFFING BALLS

Steps:

• Preheat your air fryer to 180°c and set the timer for 8 minutes.
• Place the dried stuffing mix in a large bowl.
• Pour over 425ml of boiling water and mix with a spoon.
• Let the mixture stand for 8 minutes.
• Roll the mixture into 12 equal balls. Spray one side with olive oil spray and place oil side down into the air fryer basket, then spray the upward facing side of each stuffing ball.
• Air fry for 5 minutes.
• Remove the air fryer basket from the air fryer and turn each stuffing ball with a tong. Air fry for a further 3 minutes until crispy on the outside.