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.