Dressing Balls Recipes

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.

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.

Steps:

• Heat oven to 325ºF.
• Cook meat in large skillet until cooked through, stirring frequently; drain. Place in large bowl; cool slightly. Stir in stuffing mix.
• Add cranberry sauce, egg and water; mix well. Shape into 16 balls; place on foil-covered baking sheet. Brush with butter.
• Bake 20 min. or until done (160ºF).

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.

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.

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.

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.

Steps:

• Combine flour, poultry seasoning, salt, and black pepper to taste in a shallow bowl. Beat eggs and milk together in a second shallow bowl until smooth. Mix bread crumbs, Parmesan cheese, and 1 teaspoon black pepper together in a third shallow bowl.
• Scoop stuffing, about 2 tablespoons per serving, and roll into a ball using your hands, forming about 12 balls. Dredge each ball through the flour mixture, shaking off any excess. Transfer each ball to the egg mixture and evenly coat. Roll each ball in the bread crumbs mixture until evenly coated. Set each stuffing ball on a plate and allow to sit for the coating to stick to the stuffing.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Carefully lower 4 to 5 stuffing balls into the hot oil and fry until golden brown on all sides, about 4 minutes; transfer to a paper towel-lined plate using a slotted spoon. Repeat with the remaining stuffing 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.

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.

Steps:

• Preheat to 350 degrees Fahrenheit.
• Chop the celery and onion.
• Melt butter in a skillet; add celery and onion; cook until limp.
• Cut or rip up bread; add onion and celery in a large bowl.
• Add 1/2 can of cream of chicken soup, pepper, salt.
• Make into balls; put into lasagna style pan (if you like the edges crispy you can use a cupcake pan instead).
• In a separate bowl, mix the rest of the soup into the bowl with 1/2 cup of water.
• Pour this mixture over the stuffing balls.
• Cover with foil.
• Bake 45 minutes.
• Reduce oven temperature to 325 degrees Fahrenheit.
• Remove foil, bake for 15 minutes at 325 degrees Fahrenheit.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
• Melt butter over medium heat in large stock pot or Dutch oven. Add onion and celery; saute over medium heat until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and pepper. Remove pot from heat.
• Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson® Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.
• Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.

Steps:

• Preheat oven to 325°F.
• Cook pork in large skillet until no longer pink; drain. Place in a large bowl. Add dry stuffing mix, Mix well.
• Add 1 cup water, cranberry sauce and egg.
• Mix until well blended.
• Shape mixture into 16 balls. Place in a single layer on a foil-covered baking sheet.
• Brush evenly with butter.
• Bake 20 minutes or until golden brown and cooked through (160 degrees).
• Prepare (without baking) and freeze these stuffing balls for up to a month before you need them. Thaw in refrigerator when needed, and bake as directed.

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.