Savory Stuffing Balls Appetizer 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.

SAVORY STUFFING BALLS

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.

SAVORY STUFFING BALLS

Steps:

• Preheat the oven to 375 degree F. Grease a rimmed baking sheet. Add the butter to a large skillet over medium heat. Add the onions and celery and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Remove the pan from the heat. Combine the beaten eggs and broth in a bowl and whisk to combine. Stir the onion and celery into the egg mixture. Add the parsley, sage, poultry seasoning, black pepper, and nutmeg. Mix well. Place the bread cubes in large bowl. While stirring, pour the broth mixture into the bread cubes and continue to stir until completely coated. Form the stuffing into 2-inch balls. Place on the greased baking sheet. Drizzle each stuffing ball with a little melted butter. Place the baking sheet in the oven and bake at 375 degrees F for 20 minutes or until crisp on the outside and heated through. Serve hot, garnished with sage leaves if desired.

BACON-WRAPPED STUFFING BALLS

Steps:

• Heat oil in a large skillet over medium heat. Add red bell pepper, celery, and onion; cook and stir until softened, 5 to 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine stuffing mix, cream cheese, butter, and beaten egg in a large bowl; add hot water and mix well until incorporated. Let sit until liquid is absorbed, about 10 minutes. Stir in red bell pepper mixture. Shape into 1-inch balls.
• Place bread crumbs in a shallow dish. Roll balls in bread crumbs; arrange them on a baking sheet. Flatten slightly into patties. Wrap patties in bacon.
• Bake in the preheated oven until bottoms are browned and crisp, about 10 minutes. Flip and continue baking until crisp on top, about 10 minutes more.

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.

SAVORY DRESSING OR STUFFING BALLS

Steps:

• Toast all the bread and rip or cut into small pieces. Place in a large mixing bowl.
• Melt the butter in a large skillet over medium heat. Add the onions and celery and saute until softened. Remove from the heat.
• Add the beaten eggs to the broth and blend well. Add the parsley, sage, poultry seasoning, and pepper mix well. Mix the sauted vegetables with the bread cubes and then pour broth mixture over all and stir.
• Shape the mixture into 2-inch balls and place on a greased cookie sheet, drizzle a small amount of melted butter over the balls.
• Bake uncovered in 375 degrees F oven for 25 minutes.

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.