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.
Time 56m Yield 24 Number Of Ingredients 11 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.
Time 40m Yield 8 stuffing balls, 8 serving(s) Number Of Ingredients 10 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.
Time 35m Yield 8 servings. Number Of Ingredients 11 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.
Time 45m Yield 18 stuffing balls. Number Of Ingredients 10 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.
Time 1h Yield 20 Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder. Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes. Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.
More about “stuffing balls recipes”
Time 35m Yield Makes 8 servings. Number Of Ingredients 6 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).
