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Best Stuffing Balls

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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.