SAVORY STUFFING BALLS
We love a twist on a holiday favorite. These stuffing balls are peppery, savory, and full of herb flavor in every bite. The texture reminds us of a sausage ball. They're pretty peppery, so if you don't like a lot of pepper cut in half. Serve with cranberry sauce or gravy, they make an awesome party appetizer. This recipe is also...
Provided by Martha Price
Categories Other Side Dishes
Time 1h
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Saute onions in butter in large skillet over medium heat for 10 minutes.
- 3. Stir in celery, parsley, sage, thyme, salt, and pepper. Cook, stirring, over medium heat for 5 minutes. Remove from heat.
- 4. Add bread cubes to onion mixture; toss thoroughly to coat.
- 5. Mix together the egg and 3/4 cup of the broth.
- 6. Add to stuffing to moisten. If stuffing is too dry to stick together add a small additional amount of broth, but do not over moisten.
- 7. Shape stuffing into 24 small balls (about 1 and 1/2" diameter). If you prefer, you can make the balls a little larger. Place the balls in one layer on a greased baking sheet. Bake, uncovered, at 375 degrees, for 20 minutes.
- 8. Pour remaining broth over the balls (use a little more broth to just moisten balls if needed).
- 9. Bake, uncovered, an additional 15 minutes, or until balls are the dry/moist level you desire.
STUFFING BALLS WITH SAUCE
Great side dish. Nice alternative to potatoes and gravy.
Provided by barbara lentz @blentz8
Categories Other Side Dishes
Number Of Ingredients 15
Steps:
- Preheat oven 325 degrees. Break bread into bite size pieces and add to large bowl.
- Melt butter in saucepan and saute onion, celery, and garlic until softened.
- Add veggies to bread. Add salt, pepper, sage and parsley. Mix well. In separate bowl mix soups with chicken broth and milk. Scoop out bread mixture and shape into 8 large balls. Pour soup mixture over balls.Place in a greased baking pan. Bake for 45 minutes.
APPLE STUFFING BALLS
I served these fun appetizers for the first time on Thanksgiving. My family asked me to make them several times after that, so the tasty little bites made an appearance on my Christmas spread that year, too. We love them so much they've become a holiday tradition. -Tracy Burdo, Burlington, Vermont
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 18 stuffing balls.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onion and celery; cook and stir 4-6 minutes or just until tender., In a large bowl, mix eggs, parsley, salt, thyme and pepper. Stir in bread crumbs, apples and the onion mixture. Shape into 2-in. balls. Place in a foil-lined 15x10x1-in. baking pan. Bake 30-35 minutes or until golden brown.
Nutrition Facts : Calories 106 calories, Fat 4g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 245mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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
STUFFING BALLS / BREAD STUFFING
These stuffing balls are always in demand at any big social gatherings that my immediate family has. I can always count on being asked to make these. And could make them in my sleep..LOL They aren't just for Thanksgiving in my family. I was requested by my niece to bring a crock pot full to her graduation party over the...
Provided by Cassie *
Categories Other Side Dishes
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325 degree Gather ingredients. You can pull the bread apart the day before using, and let dry. Sometimes I do, and sometimes I don't. It really makes no difference.
- 2. In an extra large bowl, or I use a canner or turkey roasting pan; so to have enough room to mix. Pull apart bread into bite sized pieces. Add the salt, pepper, parsley and poultry seasoning. I use my hands to mix well throughout.
- 3. Now, chop the onion and celery. In a skillet or saucepan; saute the vegetables just till tender in butter or oil, I used butter, about 3 tablespoons.
- 4. Add the vegetables to the bread, along with the soups and broth. Mix well; again I use my hands. Next, whisk the eggs lightly and add to the bread. Melt the butter in a small saucepan, add to the bread; Mix well.
- 5. The bread should now have the texture when squeezed together of a meatball. If it is not staying together, I have added more broth , soup, or another egg or two. Now, make the stuffing balls to the size of your liking. Mine are about the size of the bottom of a small soup can in diameter.
- 6. Now, place in a greased roasting pan, I added a little chicken broth to the pan also. Bake 40 - 50 minutes; unless you are going to finish in a crock pot with gravy. If so, just cook long enough so that the egg in them cooks enough to hold them together; about 25 to 30 minutes.
- 7. You can serve them as is or w/ gravy. I placed mine into my 8 quart crock pot; covered with gravy; cooked on low for about 3 hours. I then turned down to warm; till time to serve..They suck up a lot of the gravy, so don't plan on using that gravy for mashed taters..
- 8. Enjoy!..these really do have a wonderful, savory flavor..
SECOND DAY FRIED STUFFING BITES WITH CRANBERRY SAUCE PESTO
Transform Thanksgiving leftovers into Sunny Anderson's recipe for stuffing balls: Second Day Fried Stuffing Bites with Cranberry Sauce Pesto from Food Network.
Provided by Sunny Anderson
Categories side-dish
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oil to 350 degrees F.
- Cut leftover stuffing into bite-sized cubes and set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside.
- In a food processor blend cranberry sauce, pepper and walnuts and set aside.
- Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.
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
STUFFING MEATBALLS
"This is one of my mother's most popular recipes," explains Dorothy Parrish, Kenly, North Carolina. "We love it when she served these well-seasoned meatballs with sauce over spaghetti or egg noodles," she suggests.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a bowl, combine beef and stuffing mix. Shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in oil in small batches; drain. Return all meatballs to the pan; add spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat is no longer pink.
Nutrition Facts : Calories 317 calories, Fat 16g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 683mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.
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.
SAUSAGE STUFFING BALLS
This baked sausage ball recipe was given to me by my cousin. They are appetizers, but they also make great meatballs.
Provided by GINGERCHANCEFELIX
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder.
- Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes.
- Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 4.6 g, Cholesterol 24.8 mg, Fat 9.6 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 3.4 g, Sodium 245.8 mg, Sugar 0.7 g
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