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."
 
Download
photo by charlie 5 photo by charlie 5
photo by charlie 5
photo by charlie 5 photo by charlie 5
Ready In:
1hr
Ingredients:
13
Yields:
1 batch
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

  1. Is the baking time in the recipe from frozen or thawed?
     
  2. Your photo shows an 8x8 or 9 dish, so it just make 9 balls or with the 9x13 dish in the recipe does it make 12. Also how big is a loaf of bread?.Theycome in all sizes at my bakery.
     
Advertisement

Reviews

  1. This is SO delicious and easy to make. I've made it several times now and it does freeze well. I followed the directions exactly with the exception of using white, wheat and sourdough breads and omitted the green pepper. Thanks so much for sharing your heirloom recipe!!!
     
  2. How many balls does this recipe make? I have 25 people over on Saturday and wonder if I should double or triple the recipe?
     
  3. I just tried this recipe. It’s everything that all the other reviews say. They are moist and very flavorful. I made them to fit into muffin tins and froze them. Then I transferred to the bread bag until I used them 4 days later. Make sure to add broth to the casserole when reheated. It makes them extra moist!
     
  4. I made 2 batches and still don't think it's enough the crowd goes nuts when I make it.....I do omit the grn peppers though
     
  5. I made this with a roast turkey tonight for my family and a few friends. It got pretty good reviews; however, I did leave out the green pepper. It just does not go along with a traditional stuffing as I know it. I made 1/2 batch as the recipe calls (minus the green pepper) and 1/2 with one bag of Pepperidge Farms Herb Stuffing mix instead of the bread and spices. Some liked the bread version better, and some liked the stuffing mix version better. I will definitely be using this format to make stuffing in the future, but might experiment with the mix of spices a bit to try to better emulate my families' recipe.
     
Advertisement

Tweaks

  1. Omitted the grn pepper and add a 1/2 cup more milk
     
  2. I made this with a roast turkey tonight for my family and a few friends. It got pretty good reviews; however, I did leave out the green pepper. It just does not go along with a traditional stuffing as I know it. I made 1/2 batch as the recipe calls (minus the green pepper) and 1/2 with one bag of Pepperidge Farms Herb Stuffing mix instead of the bread and spices. Some liked the bread version better, and some liked the stuffing mix version better. I will definitely be using this format to make stuffing in the future, but might experiment with the mix of spices a bit to try to better emulate my families' recipe.
     

RECIPE SUBMITTED BY

My passions: faith, family, food, and anything family history related. Almost nothing I like more than to chase headstones of my dearly departed ancestors. I've been working on a family cookbook for almost 2 years. (Need to figure out how I want to actually print it.) Enjoy learning about how what I grew up eating relates to my ancestors from Croatia and Alsace primarily. Enjoy following and forming new traditions within the walls of my home. Some would say I lead a very boring and mundane life. I would say it's just what I ordered. I have the opportunity to be a stay-at-home mom - which is what I truly love. Feel it's the best calling anyone could ever have. I've truly been blessed!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes