Thanksgiving Stuffing Balls Recipes

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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

THANKSGIVING STUFFING BALLS



Thanksgiving Stuffing Balls image

No egg used here. From an auto-glass company's compilation cookbook which was given out as a gift. It contains recipes from all different insurance companies in the US. This was submitted by Dean Bruce of the Erie Insurance Agency, Shippenville, PA. Posting for future reference. I guessed serving since I haven't made it yet.

Provided by Oolala

Categories     Onions

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 1/2 loaves bread, cut into cubes
2 medium onions, diced
4 celery ribs, diced
1 cup margarine or 1 cup butter
1 (8 ounce) can cream of chicken soup, undiluted
4 ounces water
sage, to taste
salt, to taste
pepper, to taste

Steps:

  • Saute onions and celery in butter and set aside.
  • Sprinkle sage, salt and pepper on bread cubes in a bowl.
  • Pour onion and celery mixture over bread.
  • Add half the can of chicken soup and mix well, then form balls.
  • Grease a 9 X 13 inch baking dish.
  • Place balls in dish.
  • Combine remaining soup with water and spoon half of this over the balls.
  • Cover and bake at 350 degrees F. for 30 minutes.
  • Uncover and spoon rest of soup and water mix over the balls and continue baking for another 10 minutes.

Nutrition Facts : Calories 441.8, Fat 26.9, SaturatedFat 5, Cholesterol 2.3, Sodium 979.5, Carbohydrate 43.6, Fiber 2.5, Sugar 4.9, Protein 7

LEFTOVER TURKEY AND STUFFING BALLS



Leftover Turkey and Stuffing Balls image

Get the most out of Thanksgiving dinner with these Leftover Turkey and Stuffing Balls! These turkey and stuffing balls get a warm bath in turkey gravy.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 14 servings

Number Of Ingredients 10

1/4 cup butter
1 cup chopped onions
1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 cups finely chopped leftover roasted turkey
1 cup KRAFT Shredded Italian* Five Cheese Blend
1/2 cup dried cranberries
2 eggs, beaten
1 jar (12 oz.) HEINZ HomeStyle Roasted Turkey Gravy
1/4 cup chopped fresh parsley

Steps:

  • Heat oven to 400ºF.
  • Melt butter in medium skillet on medium heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Remove from heat.
  • Add hot water to stuffing mix in large bowl; stir just until moistened. Add onions and all remaining ingredients except gravy and parsley; mix well.
  • Shape into 28 meatballs; place in single layer on 2 rimmed baking sheets sprayed with cooking spray.
  • Bake 15 to 20 min. or until meatballs are heated through. About 5 min. before meatballs are done, cook gravy in large nonstick skillet on medium-low heat until heated through, stirring frequently.
  • Add meatballs to gravy; stir gently until evenly coated. Sprinkle with parsley.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 440 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 5 g, Protein 10 g

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.

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