Prep 20 mins
Cook 20 mins
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.
- 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
- 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.
These were very good. I added chopped apples, and fresh sage and thyme from the garden rather than poultry seasoning. Because I was making them for Thanksgiving I always try to make as much as I can ahead of time, so I baked them two days before, stuck them in the freezer and when needed, just reheated for about 15 minutes with foil overtop. They were nice and crispy. We did our turkey on the rotisserie in the BBQ. I do prefer a stuffing outside the bird anyway and will surely make these again, perhaps adding a couple of other of your variations. Thanks foodtvfan!
Made for Zaar Chef Alphabet Soup 2013 tag game and this was a hit. I did use some garlic (we love garlic and homemade chicken broth) but other than that followed the instructions. Going to be making these again soon. Thank you for posting. I want to make some extra and put in the freezer for busy times like a previous reviewer did.
I veganized these and they turned out really well! I used Earth Balance margarine for butter. 1/4 cup apple sauce and 1 tbsp corn starch in place of the egg, and just plain water for the broth. The spices were more then sufficient. Added chopped nuts and dried cranberries. Would definitely make these again. Super simple and yummy!