Stuffing Balls

Recipe by charlie 5
YIELD: 1 batch




  • Open the loaves of bread and allow the bread to get stale for a day.
  • Tear the bread into 1-1/2" pieces including the crusts.
  • Beat the eggs with the milk and water; sparingly, drizzle this mixture over the bread and mix it in just to moisten.
  • Saute the celery, onions, and green pepper in the butter until translucent. Salt and pepper to taste.
  • Add the warm celery and butter mixture to the bread.
  • Add the parsley and sprinkle in a little rubbed sage.
  • Cover lightly with poultry seasoning.
  • Gently toss with your hands.
  • Gently push the stuffing mixture into the corner of your mixing pan and allow to sit for 30 minutes to absorb the liquid in the bread.
  • Form the stuffing into small balls similar to a baseball.
  • You may freeze the balls at this point by arranging on a baking sheet and flash freezing.
  • When frozen, place stuffing balls in the bread bag wrappers.
  • When ready to bake, place balls in a 9 x 13 inch pan with about 1/4" hot broth in the bottom of the pan.
  • You can bake them frozen or defrosted, adjust your time accordingly.
  • Bake at 350 degrees Fahrenheit for about 30 minutes, basting a few times until browned.