I Did It Stuffing Balls Recipes

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:

• Melt butter in a small skillet over medium heat. Add celery and onion, and cook until softened, about 5 minutes.
• Combine bread, parsley, poultry seasoning, salt, and pepper in a bowl. Mix in cooked onion and celery. Slowly pour egg into the bowl with one hand while mixing with the other to ensure that the mixture is evenly coated. Repeat with chicken broth and mix everything until well combined. Divide stuffing mixture into 8 equal portions, roll into balls, and place on a plate. Refrigerate for at least 15 minutes.
• Preheat an air fryer to 350 degrees F (180 degrees C).
• Remove stuffing balls from refrigerator and spray lightly with cooking spray. Place stuffing balls into the air fryer, sprayed side down, without touching one another. Spray the other side lightly.
• Cook in the preheated air fryer for 5 minutes, turn, and cook for an additional 2 minutes.

Steps:

• Place croutons in a large bowl and set aside. In a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten slightly. Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned.

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.

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:

• Put the stuffing mix in a bowl and pour over 150ml boiling water. Leave the mix to absorb. When cool, add the sausagemeat, chestnuts and cranberries and bring everything together with your hands. Cut each rasher of bacon in half lengthways so you get 24 long strips of bacon.
• Cross two bacon strips, then roll a walnut-sized ball of the stuffing mix and sit it on the cross. Wrap the stuffing in the bacon and sit on a lightly oiled baking tray, cross-side up. Repeat to make 12 stuffing balls. Can be made up to two days ahead and chilled. Heat oven to 200C/180C fan/gas 6 and roast the stuffing balls for 25-30 mins until the bacon is crisp and the stuffing is cooked.

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:

• Preheat oven to 350°F.
• Cover baking sheet with foil and spray with cooking spray.
• Put torn bread in large bowl.
• In skillet, saute onion and celery in the butter.
• Once soft, add parsley, pepper, salt and poultry seasonings and mix well.
• Add cooked mixture to bread and incorporate fully.
• Pour chicken broth over bread and again mix well. Hands work well.
• Form into balls or use the easy method and use an ice cream scoop.
• Place on prepared baked sheet and bake for 1 hour.
• These can be made ahead and frozen and then reheated.

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).