Total Time
1hr 20mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Cover baking sheet with foil and spray with cooking spray.
  3. Put torn bread in large bowl.
  4. In skillet, saute onion and celery in the butter.
  5. Once soft, add parsley, pepper, salt and poultry seasonings and mix well.
  6. Add cooked mixture to bread and incorporate fully.
  7. Pour chicken broth over bread and again mix well. Hands work well.
  8. Form into balls or use the easy method and use an ice cream scoop.
  9. Place on prepared baked sheet and bake for 1 hour.
  10. These can be made ahead and frozen and then reheated.
Most Helpful

5 5

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.

5 5

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!