Best Stuffing Balls
Ingredients
- 2 loaves white bread
- 2 eggs
- 1 cup milk
- 1 cup milk
- 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 tsp. ground sage
- 1 ½ – 2 tsp. poultry seasoning
- Turkey broth
Instructions
- Pre-heat oven to 350°F.
- Open the loaves of bread and allow the bread to get stale for a day.
- Tear the bread into 1-1/2-inch pieces including the crusts and place in a large bowl.
- In a small bowl, beat the eggs with the milk and water; sparingly, drizzle this mixture over the bread and mix it in just to moisten.
- In a small saucepan, sauté the celery, onions, and green pepper in the butter until translucent.
- Add 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.
- Place balls in a 9 x 13-inch pan with about ¼-inch hot broth in the bottom of the pan
- Bake for about 30 minutes, basting a few times until browned.
Notes
You can bake them frozen or defrosted, adjust time accordingly.