Ritas Famous Dressing Balls Recipes

GRANDMA DOT'S STUFFING BALLS

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.

RITA'S FAMILY MATZO BALL NOODLE SOUP

Steps:

• Put the chicken in a large stock pot. Cover it with water. Add 2 celery ribs which have been roughly cut. Add the carrots which have also been roughly cut. Add the cut onion, salt, pepper, and garlic powder. Bring to a boil and cover. Reduce heat and simmer for 45 minutes. Remove the chicken and allow to cool. With a hand blender, puree the vegetables in the stock. Strain stock through a strainer into another stock pot to remove any bits. Add the box of stock to the new stock and put aside for later.
• In a medium bowl, beat the eggs. Add the stock and oil mixture and beat. Add the salt and pepper. Add the matzo meal and blend. Allow to sit on the counter for 20 to 25 minutes.
• Remove the chicken from the bones and dice into small pieces. Put aside with the rest of the diced celery and diced carrots.
• Bring the stock to a rapid boil. With a tablespoon, scoop matzo ball mixture into the boiling water 1 tablespoon at a time. If you want to roll it in a ball, oil your hands first to prevent the mixture from attaching to your hands. The balls will pop to the top of the stock. Add the chicken and vegetables and cover. Simmer for 10 minutes. Add the noodles and cover for another 5 minutes before serving.

RITA'S FAMOUS DRESSING BALLS

Steps:

• Place bread in a large bowl and let sit overnight.
• Preheat oven to 350°.
• Sauté onions and celery in butter or margarine tender. Pour over bread and toss with hands to mix.
• Add chicken broth and mix with hands again. Add salt and pepper to taste.
• Add eggs and celery seed and mix thoroughly.
• Form into 2" balls and put in a baking dish.
• Bake for about 45 minutes or until golden brown.

STUFFING BALLS

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.

CROCK-POT DRESSING BALLS

Steps:

• Cook celery and onions in margarine until tender.
• Mix 1 can chicken broth, stuffing and egg.
• Add to celery and onions; form into balls.
• Combine soups and remaining can of chicken broth.
• Place small amount in bottom of crockpot.
• Add dressing balls.
• Finish covering with soup mixture.
• Cook on high for 1 hour.

BASIC STUFFING BALLS WITH VARIATIONS

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

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.

DRESSING BALLS

Steps:

• Drain some broth from your turkey (you can used canned if necessary, but it just isn't as good).
• Chop celery& onion, add to broth and simmer until tender.
• Dump bread, broth (with onions& celery), salt& pepper in a large bowl and mix until tacky.
• Take a handful of stuffing and form into a ball about the size of a baseball.
• Place each ball on a cookie sheet until the sheet is full.
• Bake at 350 until the tops start to brown.
• Eat hot.