I Did It Stuffing Balls Recipes

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

Ingredients

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.

SAVORY STUFFING BALLS

Savory Stuffing Balls image

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

Ingredients

3/4 - 1 c finely chopped onion
1 c butter
1 c peeled and chopped celery
1/2 c chopped fresh parsley
1/2 Tbsp dried sage
1 1/2 tsp dried thyme leaves
1 tsp salt
1 tsp black pepper
12 c dried bread cubes
1 egg, slightly beaten
1 can(s) chicken broth; 14 oz; more if needed

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.

CORN STUFFING BALLS

Corn Stuffing Balls image

My mom had many "winning" recipes, and this was one of our family's favorites. I can still picture these Corn Stuffing Balls encircling the large meat platter piled high with one of her delicious entrees. -Audrey Groe, Lake Mills, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

6 cups herb-seasoned stuffing croutons
1 cup chopped celery
1/2 cup chopped onion
3/4 cup butter, divided
1 can (14-3/4 ounces) cream-style corn
1 cup water
1-1/2 teaspoons poultry seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
3 large eggs yolks, beaten

Steps:

Place croutons in a large bowl and set aside. In a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten slightly. Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned.

Nutrition Facts : Calories 365 calories, Fat 16g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 1233mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

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

Ingredients

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.

STUFFING BALLS

Stuffing Balls image

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

Ingredients

2 loaves white bread
2 eggs
1 cup milk
1 cup water
1/4 cup butter
2 stalks celery, chopped
1 large onion, chopped
1 small green pepper, chopped
salt, to taste
pepper, to taste
1/4 cup fresh parsley, chopped
2 teaspoons ground sage
1 1/2-2 teaspoons poultry seasoning

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

I DID IT STUFFING BALLS

I Did It Stuffing Balls image

For Thanksgiving 2008, my mother in law had a total knee replacement so would be unable to make stuffing balls this year. When I asked for her recipe, she said "Don't ask me that, I don't have it written down." I just mix it up. So, I did some research and some testing and this version gained my son's approval.

Provided by stephanief

Categories Beginner Cook

Time 1h20m

Yield 20 stuffing balls, 10 serving(s)

Number Of Ingredients 9

Ingredients

1 loaf bread, torn into cubes
1/4 cup butter
1/2 cup onion, finely chopped
1 cup celery, finely chopped
1/8 cup parsley flakes
1/2 teaspoon pepper
2 teaspoons salt
1 teaspoon poultry seasoning
14 ounces chicken broth

Steps:

Preheat oven to 350°F.
Cover baking sheet with foil and spray with cooking spray.
Put torn bread in large bowl.
In skillet, saute onion and celery in the butter.
Once soft, add parsley, pepper, salt and poultry seasonings and mix well.
Add cooked mixture to bread and incorporate fully.
Pour chicken broth over bread and again mix well. Hands work well.
Form into balls or use the easy method and use an ice cream scoop.
Place on prepared baked sheet and bake for 1 hour.
These can be made ahead and frozen and then reheated.

Nutrition Facts : Calories 160.4, Fat 6.2, SaturatedFat 3.3, Cholesterol 12.2, Sodium 850.6, Carbohydrate 21.8, Fiber 1.4, Sugar 2.4, Protein 4.2

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