Grandma Dots Stuffing Balls Recipes

GRANDMA'S STUFFING BALLS RECIPE - (4.4/5)

Steps:

• Break bread into cube sized pieces, let dry overnight. Melt the butter in a large skillet, add celery and onion, sauté until tender. Pour butter, celery & onion over bread crumbs. Add seasonings to taste. Add enough turkey broth to hold bread together, not sticky. Shape bread into balls and bake at 350°F until browned.

STUFFING BALLS

Steps:

• 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.

GRANDMA DOT'S STUFFING BALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease the foil.
• Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
• Meanwhile, whisk chicken broth and eggs together in a large bowl. Fold in bread cubes and parsley.
• Add onion mixture to bread cubes; mix until combined. Use your hands to shape mixture into 24 (2-inch) balls; arrange on the prepared baking sheet.
• Bake in the preheated oven until golden and crisp, about 20 minutes.

GRANDMA DOT'S STUFFING BALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease the foil.
• Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
• Meanwhile, whisk chicken broth and eggs together in a large bowl. Fold in bread cubes and parsley.
• Add onion mixture to bread cubes; mix until combined. Use your hands to shape mixture into 24 (2-inch) balls; arrange on the prepared baking sheet.
• Bake in the preheated oven until golden and crisp, about 20 minutes.

GRANDMA DOT'S STUFFING BALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease the foil.
• Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
• Meanwhile, whisk chicken broth and eggs together in a large bowl. Fold in bread cubes and parsley.
• Add onion mixture to bread cubes; mix until combined. Use your hands to shape mixture into 24 (2-inch) balls; arrange on the prepared baking sheet.
• Bake in the preheated oven until golden and crisp, about 20 minutes.

GRANDMA DOT'S STUFFING BALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease the foil.
• Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
• Meanwhile, whisk chicken broth and eggs together in a large bowl. Fold in bread cubes and parsley.
• Add onion mixture to bread cubes; mix until combined. Use your hands to shape mixture into 24 (2-inch) balls; arrange on the prepared baking sheet.
• Bake in the preheated oven until golden and crisp, about 20 minutes.

GRANDMA DOT'S STUFFING BALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease the foil.
• Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
• Meanwhile, whisk chicken broth and eggs together in a large bowl. Fold in bread cubes and parsley.
• Add onion mixture to bread cubes; mix until combined. Use your hands to shape mixture into 24 (2-inch) balls; arrange on the prepared baking sheet.
• Bake in the preheated oven until golden and crisp, about 20 minutes.

STUFFING BALLS

Steps:

• Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add celery and onion; cook and stir until tender, 3-5 minutes. Remove from the heat. Stir in remaining ingredients. Shape into eight balls. , Place on a greased baking sheet. Bake until a thermometer reads 160°, about 20 minutes.

GRANDMA DOT'S STUFFING BALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease the foil.
• Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
• Meanwhile, whisk chicken broth and eggs together in a large bowl. Fold in bread cubes and parsley.
• Add onion mixture to bread cubes; mix until combined. Use your hands to shape mixture into 24 (2-inch) balls; arrange on the prepared baking sheet.
• Bake in the preheated oven until golden and crisp, about 20 minutes.

STUFFING BALLS

Steps:

• 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.