In these days of cooking when we try not to contaminate our foods, the warning of stuffing turkeys hangs over our heads as something not to do. I grew up with stuffing from a turkey and never knew I was endangering my life. But along with the stuffing from inside the bird my Mom made stuffing balls because the entire family never got enough stuffing.
Today my husband makes our Thanksgiving turkeys in a deep fryer and I can’t stuff the bird anymore so I have adopted the tradition of stuffing balls as a side dish to the meal. These balls are slightly crispy on the outside and moist and tender on the inside and my entire family fights over them. The ball size is a convenient serving portion and also makes packing up leftovers a cinch.
The stuffing can be made a day ahead and refrigerated over night to bake the next day, or you can pre-bake it the day before and reheat it while the turkey is being carved.
8 - 12
1 cup unsalted butter
2 cups diced celery
1 ½ cups chopped onion
¼ cup minced parsley
2 ¼ teaspoon salt
2 teaspoon poultry seasoning
½ teaspoon pepper
18 cups white bread cubes
3 eggs, slightly beaten
1 can chicken broth
No nutrition information available
In a large sauce pan over medium heat, melt butter and stir in celery and onions cooking until tender, about 10 minutes.
Add parsley, salt, poultry seasonings and pepper; stir well.
Place bread cubes in a big mixing bowl or a roasting pan, big enough to mix all ingredients together.
Pour heated butter and veggies over bread crumbs and mix together.
Add eggs and continue mixing till all ingredients are incorporated.
Form the stuffing mixture into baseball size balls. Place in a Pam sprayed roasting pan. Cover with foil and bake in a 350 degree oven for 30 minutes. Remove foil, baste the balls with chicken broth and return to the oven another 30 – 45 minutes till the balls are slightly browned on the outside. Baste again if they appear too dry.