Thanksgiving Filling Balls Food

GRANDMA DOT'S STUFFING BALLS

Grandma Dot's Stuffing Balls image

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

Ingredients

cooking spray
¾ cup butter
½ cup diced onion
½ cup diced celery
1 ½ teaspoons salt
1 teaspoon poultry seasoning
½ teaspoon ground black pepper
2 eggs
½ cup chicken broth
10 cups cubed whole wheat bread
½ cup chopped fresh parsley

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

THANKSGIVING STUFFING BALLS

Thanksgiving Stuffing Balls image

No egg used here. From an auto-glass company's compilation cookbook which was given out as a gift. It contains recipes from all different insurance companies in the US. This was submitted by Dean Bruce of the Erie Insurance Agency, Shippenville, PA. Posting for future reference. I guessed serving since I haven't made it yet.

Provided by Oolala

Categories Onions

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 loaves bread, cut into cubes
2 medium onions, diced
4 celery ribs, diced
1 cup margarine or 1 cup butter
1 (8 ounce) can cream of chicken soup, undiluted
4 ounces water
sage, to taste
salt, to taste
pepper, to taste

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.

Nutrition Facts : Calories 441.8, Fat 26.9, SaturatedFat 5, Cholesterol 2.3, Sodium 979.5, Carbohydrate 43.6, Fiber 2.5, Sugar 4.9, Protein 7

THANKSGIVING FILLING BALLS

Thanksgiving Filling Balls image

I wanted to thin out some of my cookbook collection so I decided to place some of my favorite recipes here. This is from the Amish Friends cookbook. This is different than the other stuffing balls recipes that I have seen because it contains mashed potatoes.

Provided by Crafty Lady 13

Categories Thanksgiving

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 loaf bread, cubed
1 medium onion, diced
3 stalks celery, diced
1 cup butter, melted
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons parsley flakes
1 teaspoon sage
1 1/2 cups milk
2 eggs
1 1/2 cups mashed potatoes

Steps:

Preheat oven to 350 degrees F. Combine all ingredients and shape into balls.
Bake in greased baking dish, covered, for 1 hour. If necessary, add a little water to bottom of dish to keep balls from drying out.

Nutrition Facts : Calories 568.2, Fat 37.2, SaturatedFat 22, Cholesterol 161.4, Sodium 1289.9, Carbohydrate 48.8, Fiber 3.2, Sugar 5, Protein 11

STUFFING BALLS

Stuffing Balls image

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

Ingredients

2 loaves white bread
2 eggs
1 cup milk
1 cup water
1/4 cup butter
2 stalks celery, chopped
1 large onion, chopped
1 small green pepper, chopped
salt, to taste
pepper, to taste
1/4 cup fresh parsley, chopped
2 teaspoons ground sage
1 1/2-2 teaspoons poultry seasoning

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

BASIC STUFFING BALLS WITH VARIATIONS

Basic Stuffing Balls With Variations image

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

Ingredients

1/3 cup butter
1/4 cup onion, finely chopped
1/2 cup celery, finely chopped
5 cups soft white bread cubes, 1/2-inch
1/2 cup fresh parsley, chopped
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon poultry seasoning
1 egg, well beaten
1/4 cup chicken broth

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.

STUFFING BALLS

Stuffing Balls image

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

Ingredients

1/2 cup chopped celery
1/4 cup chopped onion
1/3 cup butter, cubed
5 cups soft bread cubes
1 cup chopped walnuts
1/2 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/4 cup chicken broth
1 large egg, well beaten

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.

STUFFING BALLS

Stuffing Balls image

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

Ingredients

1 1/2 loaves bread (think the big wonderbread loaf)
2 stalks celery, chopped
1 medium onion, chopped
1 cup butter
2 (10 1/2 ounce) cans cream of chicken soup, divided
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon parsley
1/2 cup water

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.

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Thanksgiving Filling Balls Food

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.

THANKSGIVING STUFFING BALLS

THANKSGIVING FILLING BALLS

I wanted to thin out some of my cookbook collection so I decided to place some of my favorite recipes here. This is from the Amish Friends cookbook. This is different than the other stuffing balls recipes that I have seen because it contains mashed potatoes.

STUFFING BALLS

BASIC STUFFING BALLS WITH VARIATIONS

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

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.

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