Prep 20 mins
Cook 1 hr
For Thanksgiving 2008, my mother in law had a total knee replacement so would be unable to make stuffing balls this year. When I asked for her recipe, she said "Don't ask me that, I don't have it written down." I just mix it up. So, I did some research and some testing and this version gained my son's approval.
- Preheat oven to 350°F.
- Cover baking sheet with foil and spray with cooking spray.
- Put torn bread in large bowl.
- In skillet, saute onion and celery in the butter.
- Once soft, add parsley, pepper, salt and poultry seasonings and mix well.
- Add cooked mixture to bread and incorporate fully.
- Pour chicken broth over bread and again mix well. Hands work well.
- Form into balls or use the easy method and use an ice cream scoop.
- Place on prepared baked sheet and bake for 1 hour.
- These can be made ahead and frozen and then reheated.
I'm a stuffing fanatic and love to try new recipes. These were fun to make, tasted great and I really liked that they are in individual servings instead of all clumped into a bowl. I plan to make these for both Thankgiving and Christmas this year. Made for Spring 2012 Pick A Chef.
Great! I used 8 oz of chicken broth, 6ozs of evaporated milk and then the 1/4 cup butter. I heated it, then poured over the bread and vegetables. I also added two dashes of sage. I sprayed Pam on the baking pan.I have eaten stuffing balls with corn in them and I prefer these without the corn. Thanks!