Prep 20 mins
Cook 1 hr
This is my husband's Grandma's recipe. We make them every Thanksgiving and Christmas. Sometimes we make a small amount for whenever because we both crave them.
- 1 1⁄2 loaves bread (think the big wonderbread loaf)
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 cup butter
- 2 (10 1/2 ounce) cans cream of chicken soup, divided
- 1⁄4 teaspoon pepper
- 1 teaspoon salt
- 1⁄2 teaspoon parsley
- 1⁄2 cup water
- Preheat to 350 degrees Fahrenheit.
- Chop the celery and onion.
- Melt butter in a skillet; add celery and onion; cook until limp.
- Cut or rip up bread; add onion and celery in a large bowl.
- Add 1/2 can of cream of chicken soup, pepper, salt.
- Make into balls; put into lasagna style pan (if you like the edges crispy you can use a cupcake pan instead).
- In a separate bowl, mix the rest of the soup into the bowl with 1/2 cup of water.
- Pour this mixture over the stuffing balls.
- Cover with foil.
- Bake 45 minutes.
- Reduce oven temperature to 325 degrees Fahrenheit.
- Remove foil, bake for 15 minutes at 325 degrees Fahrenheit.
This is the ultimate comfort food for me. The smell from the oven transports me back to my childhood home, with my mom, dad and siblings. Good stuff. Thanks for this. We have not been able to duplicate mom and dads recipe until now.
These are wonderful to serve when you aren't cooking a whole bird. I made half the recipe to go with a turkey breast. Moist and tasty. Sure beats the "boxed" stuffing. Made for PAC Fall '07. Thanks for posting a keeper!