Healthy Stuffing Balls Recipes
STUFFING BALLS
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
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
GRANDMA DOT'S STUFFING BALLS
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
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
HEALTHY STUFFING BALLS
Looking for a veggie stuffing to serve with a special roast dinner? Made with dried apricots and nuts, this healthy option is low-fat yet full of flavour
Provided by Barney Desmazery
Categories Side dish, Vegetable
Time 1h5m
Yield Serves 8, makes about 12
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Gently heat the oil in a shallow saucepan then add the onion, celery and garlic. Keep everything sizzling on a medium heat for 15 mins until soft. Tip into a food processor with the rest of the ingredients, except the egg, plus a small pinch of salt, if you like. Pulse until everything is chopped, then add the egg and pulse until combined. Use wet hands to roll the mixture into walnut-sized balls, then place on a baking sheet lined with baking parchment.
- Bake in the oven for 25-30 mins until golden and hot through. Will freeze for up to three months; defrost fully before reheating.
Nutrition Facts : Calories 146 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
STUFFING BALLS
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
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.
BASIC STUFFING BALLS WITH VARIATIONS
These stuffing balls are a good side dish with poultry and pork dishes. For an appetizer, make the stuffing balls smaller, reduce the baking time accordingly, and serve them with homemade or purchased cranberry relish for dipping. If baking the stuffing balls with a meat dish, place stuffing balls in the oven for the final 30 minutes of cooking. You can use other breads too. I usually use good quality homebaked-style plain white bread and stuffing bread when it is available. You can use up odds and ends of white bread, brown bread, rye bread, hot dog buns, and rolls for this recipe too. Adjust the seasonings to suit your tastes. Add one cup chopped apples, raisins, or cranberries for a fruit stuffing, or add one cup of chopped walnuts or pecans. The variations are endless. You may need to add a little more chicken broth, just enough to hold the stuffing balls together. Use canned broth or dissolve a couple teaspoons soup base mix in warm water. Garnish chicken or pork dishes with the stuffing balls and grilled bacon rolls. To make the bacon rolls: Cut bacon strips in half; roll them up and secure with a toothpick; and grill or fry until well done; Drain on paper towels.
Provided by foodtvfan
Categories < 60 Mins
Time 40m
Yield 8 stuffing balls, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Line a baking sheet with foil paper and lightly grease the foil for easy clean up.
- Heat butter or margarine in a large skillet.
- Add onion and celery and sauté gently until soft.
- Combine remaining ingredients with the celery and onion mixture, adding any variations you like.
- Shape mixture into 8 balls. Dampen hands with cold water if necessary.
- Place stuffing balls on prepared baking sheet.
- Bake at 375 degrees Fahrenheit for about 20 minutes or until set.
STUFFING BALLS
Here's a tasty twist on the standard meatball. These awesome oven-baked Stuffing Balls are made with tart cranberry sauce and skillet-browned ground pork.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 325ºF.
- Cook meat in large skillet until cooked through, stirring frequently; drain. Place in large bowl; cool slightly. Stir in stuffing mix.
- Add cranberry sauce, egg and water; mix well. Shape into 16 balls; place on foil-covered baking sheet. Brush with butter.
- Bake 20 min. or until done (160ºF).
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 390 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 12 g, Protein 14 g
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