Thanksgiving 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.

THANKSGIVING STUFFING

Steps:

• In a large skillet, saute onions and celery in butter until tender; add garlic, cook 1 minute longer. Transfer to a large bowl; add the broth, parsley, sage, poultry seasoning, salt and pepper. Gently stir in bread cubes until mixed. , Spoon into a greased 13x9-in. baking dish (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until lightly browned and heated through.

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.

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.