Grandmas Stuffing Balls Recipe 445

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GRANDMA DOT'S STUFFING BALLS



Grandma Dot's Stuffing Balls image

This is my must-have recipe for Thanksgiving, passed down to me by my grandmother. These delicious stuffing balls are crispy on the outside and soft on the inside. She always used white bread for this recipe, but I like to use a nutty whole wheat bread for a little extra flavor.

Provided by carabakescupcakes

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 56m

Yield 24

Number Of Ingredients 11

cooking spray
¾ cup butter
½ cup diced onion
½ cup diced celery
1 ½ teaspoons salt
1 teaspoon poultry seasoning
½ teaspoon ground black pepper
2 eggs
½ cup chicken broth
10 cups cubed whole wheat bread
½ cup chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
  • 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.
  • Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
  • Shape mixture into 2-inch balls and arrange on prepared baking sheet.
  • Bake until golden and crisp, about 20 minutes.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 8.8 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 288.5 mg, Sugar 1.3 g

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



Grandma's Stuffing Balls Recipe - (4.4/5) image

Provided by jimihndrks-2

Number Of Ingredients 9

2 loaves white bread, day old
4 stalks celery, chopped
1 stick butter
1 small onion, finely chopped
Turkey broth
Poultry seasoning
Sage
Salt
Pepper

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



Stuffing Balls image

This is an heirloom recipe made by many members of my family. It can be made ahead of the holidays and the balls frozen. One less job at the end. We always formed the stuffing into balls so they were easy to serve individually, easy to grab a cold stuffing ball as leftovers. My Grandma made extra to freeze and use for stuffed chicken breasts later. Grandma always said to try and get a little bit (a speck) of poultry seasoning on each piece of bread. If you like to stuff a bird with it, just place the stuffing balls in the cavity loosely. Unsure of yield. Times do not allow for day of bread getting stale. I always mix mine in a large roasting pan.

Provided by charlie 5

Categories     Healthy

Time 1h

Yield 1 batch

Number Of Ingredients 13

2 loaves white bread
2 eggs
1 cup milk
1 cup water
1/4 cup butter
2 stalks celery, chopped
1 large onion, chopped
1 small green pepper, chopped
salt, to taste
pepper, to taste
1/4 cup fresh parsley, chopped
2 teaspoons ground sage
1 1/2-2 teaspoons poultry seasoning

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.

Nutrition Facts : Calories 2938.4, Fat 91.7, SaturatedFat 43.9, Cholesterol 528.2, Sodium 4843.2, Carbohydrate 440.1, Fiber 25.6, Sugar 44.7, Protein 85.8

GRANDMOM JACOBS' SAVORY STUFFING



Grandmom Jacobs' Savory Stuffing image

My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 10

1 1/2 loaves day-old Italian bread (24 ounces), cut into 1-inch cubes (about 10 cups)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, plus more to grease your baking dish
3 medium carrots, preferably rainbow, peeled and diced (about 1 cup)
3 stalks celery, diced
1 large sweet onion, diced
1 tablespoon fresh thyme leaves
2 cups lightly crumbled saltine crackers (1 sleeve or about 40 crackers)
About 4 cups vegetable stock, chicken stock or turkey pan juices

Steps:

  • Preheat the oven to broil.
  • Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
  • Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
  • Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.

STUFFING BALLS



Stuffing Balls image

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.

Provided by AdamsWife

Categories     < 4 Hours

Time 1h20m

Yield 12-16 serving(s)

Number Of Ingredients 9

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

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.

STUFFING BALLS



Stuffing Balls image

This delicious side dish always remind me of special holiday dinners except these are so much faster to fix.-Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup chopped celery
1/4 cup chopped onion
1/3 cup butter, cubed
5 cups soft bread cubes
1 cup chopped walnuts
1/2 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/4 cup chicken broth
1 large egg, well beaten

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.

Nutrition Facts : Calories 235 calories, Fat 18g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 536mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

GRANDMA DOT'S STUFFING BALLS



Grandma Dot's Stuffing Balls image

These stuffing balls are a must-make recipe for Thanksgiving, passed down to me by my grandmother. Crispy on the outside and soft on the inside, they're a nice alternative to traditional dressing baked in a casserole dish. While they're great served alongside your holiday bird, they're also a nice side to roasted chicken or pork chops any night of the week. Grandma always used white bread for this recipe, but I like to use a nutty whole wheat bread for a little extra flavor. To save time, these can be prepped a day ahead!

Provided by carabakescupcakes

Categories     Bread Stuffing and Dressing

Time 55m

Yield 24

Number Of Ingredients 10

¾ cup butter
½ cup diced onion
½ cup diced celery
1 ½ teaspoons salt
1 teaspoon poultry seasoning
½ teaspoon ground black pepper
½ cup chicken broth
2 large eggs
10 cups cubed whole wheat bread
½ cup chopped fresh parsley

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.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 8.8 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 288.5 mg, Sugar 1.3 g

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