Turkey Berry Stuffing Balls Recipes

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KITTENCAL'S HOLIDAY CRANBERRY STUFFING BALLS



Kittencal's Holiday Cranberry Stuffing Balls image

This may easily be doubled and I suggest that you do so, your guests will be devouring these instead of the turkey or roast! If you like lots of sage flavor then you might want to add in some dried sage to the stuffing mixture --- plan ahead the mixture must be chilled for a minimum of 2 hours before shaping into balls, make certain to crumble the pork very finely while browning, also make certain to finely chop the onion and celery, it will make shaping the balls easier --- servings is only estimated it will depend on the size you shape the balls, prep time includes 2 hour chilling time. If desired you can also fry these in a little butter in a skillet, just flatten the balls slightly before frying, omit drizzling or brushing the balls with butter if you are frying them in butter --- also see recipe #65208

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 3h10m

Yield 12-15 serving(s)

Number Of Ingredients 13

3/4 lb small pork sausage (or use Italian sausages, casings removed)
3 tablespoons butter (can use a bit more)
1 small onion (very finely chopped)
1 small celery, finely chopped
1 -2 tablespoon fresh minced garlic (optional or to taste)
3/4 cup low sodium chicken broth (or use 1/2 cup regular chicken broth and 1/4 cup water)
1 (120 g) package turkey stuffing mix
1 cup cranberries (fresh or frozen, finely chopped)
1/3 cup grated parmesan cheese
2 eggs, slightly beaten
1 teaspoon ground black pepper (or to taste)
seasoning salt (optional and to taste) or white salt (optional and to taste)
melted butter

Steps:

  • Remove the sausage from casings, then place the sausage in a skillet; brown over medium heat breaking up the meat into very small pieces while cooking (about 8 minutes) set aside.
  • Melt 3 tablespoons butter in the same skillet; add in onion and celery; sauté for about 5-6 minutes or until very soft (adding in the garlic the last 2 minutes of cooking).
  • Add in the cooked sausage back to the skillet, then add in the chicken broth; bring just to a simmer, scraping up any browned bits in the bottom of the skillet, then place the sausage/onion mixture into a large bowl.
  • Add in the stuffing mixture packet along with the chopped cranberries, Parmesan cheese and eggs; mix until well combined.
  • Season with lots of black pepper and a little salt.
  • Cover and chill the mixture for about 2 hours.
  • Using moistened hands form the mixture into small even balls and place the balls into a shallow greased casserole dish.
  • If you find that the mixture is too moist and will not hold together well just add in a little dried bread crumbs, if it is too dry add in more broth or water, add in just enough to hold the balls together when shaped.
  • Brush or drizzle the balls with melted butter.
  • At this point you can cover the balls and refrigerate for up to 24 hours to bake later.
  • Set oven to 350°F.
  • Bake covered loosely with foil or bake uncovered (the balls with be more crispy on the outside if baked uncovered) for about 12-15 minutes (the baking time will vary slightly, it will depend on the size you shape the balls).

TURKEY-BERRY STUFFING BALLS



Turkey-Berry Stuffing Balls image

You'll spend less time in the kitchen when you prepare this quick side dish that takes advantage of stuffing mix. 'This is terrific to take to potlucks and holiday dinners,' says Harpster, Ohio's Bernadine Dirmeyer. 'The recipe can easily be doubled for large gatherings.'

Provided by Allrecipes Member

Time 55m

Yield 4

Number Of Ingredients 7

1 pound ground turkey
1 celery rib, finely chopped
¼ cup finely chopped onion
2 large eggs eggs, beaten
1 ¼ cups chicken broth
4 cups seasoned stuffing croutons
¾ cup fresh or frozen cranberries, halved

Steps:

  • In a large skillet, cook turkey, celery and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine eggs, broth and stuffing; let stand for 5 minutes. Stir in turkey mixture and cranberries. Shape into 12 balls and place in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 35-40 minutes or until heated through.

Nutrition Facts : Calories 999.4 calories, Carbohydrate 157.1 g, Cholesterol 186.5 mg, Fat 18.9 g, Fiber 7.8 g, Protein 45.7 g, SaturatedFat 5 g, Sodium 3702.9 mg, Sugar 18.7 g

CRANBERRY STUFFING BALLS



Cranberry Stuffing Balls image

Meet the Cook: If you're looking for a different stuffing this year, you'll find these balls are both tasty and easy to prepare. Cooking has been a favorite pastime of mine since my husband and I retired (I used to operate a beauty salon). We had 80 acres and kept 2-1/2 of them to build our new country home on. -Bernadine Dirmeyer, Harpster, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8-10 servings.

Number Of Ingredients 8

1 pound bulk pork sausage
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons minced fresh parsley
1 package (7 ounces) herb-seasoned stuffing croutons
3/4 cup fresh cranberries, halved
2 large eggs, well beaten
1 to 1-1/2 cups chicken broth

Steps:

  • In a skillet, cook sausage, celery and onion until sausage is done and vegetables are tender. Drain excess fat. In a large bowl, combine the meat mixture with remaining ingredients and enough broth to hold mixture together. Shape into 8-10 balls. Place in a greased shallow baking dish. Bake at 325° for 30 minutes.

Nutrition Facts :

BASIC STUFFING BALLS WITH VARIATIONS



Basic Stuffing Balls With Variations image

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

1/3 cup butter
1/4 cup onion, finely chopped
1/2 cup celery, finely chopped
5 cups soft white bread cubes, 1/2-inch
1/2 cup fresh parsley, chopped
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon poultry seasoning
1 egg, well beaten
1/4 cup chicken broth

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



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

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

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

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