Kittencals Make Ahead Stuffing Balls Recipes

Steps:

• Butter a 13 x 9-inch baking pan.
• In a large fry pan heat butter over medium-high.
• Add in the onions and celery and cook stirring until soft and translucent but not browned (about 6 minutes).
• Add in the garlic and cook for 2 minutes.
• Add in chopped mushrooms, creamed corn, niblets corn, broth, poultry seasoning, parsley, Parmesan cheese, seasoned salt or white salt and black pepper pepper; bring to a medium boil, simmer for 10-15 minutes over low heat.
• Remove the mixture and transfer to a large bowl; and cool for 20-30 minutes (cool just enough so that the eggs will not cook when added).
• Add in eggs and mix well.
• Add bread crumbs or cubes; mix well to combine (I use my hands for mixing).
• Taste the mixture and then adjust the poultry seasoning, salt and pepper to taste if needed.
• At this point you may cover the bowl and refrigerate until ready to shape into balls.
• With moistened hands shape into golf ball-size balls (I use an ice cream scoop for this) add in more breadcrumbs if needed just to hold the mixture together.
• Transfer the shaped balls to the prepared buttered casserole dish (at this point they can be covered and refrigerated until ready to bake).
• When ready to bake drizzle melted butter over the balls.
• Cover loosely with foil.
• Bake at 350°F for about 20-25 minutes (do not overbake).

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 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 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:

• Remove the sausage from casings, then place the sausage in a skillet; brown over medium heat breaking up the meat into very small pieces while cooking (about 8 minutes) set aside.
• Melt 3 tablespoons butter in the same skillet; add in onion and celery; sauté for about 5-6 minutes or until very soft (adding in the garlic the last 2 minutes of cooking).
• Add in the cooked sausage back to the skillet, then add in the chicken broth; bring just to a simmer, scraping up any browned bits in the bottom of the skillet, then place the sausage/onion mixture into a large bowl.
• Add in the stuffing mixture packet along with the chopped cranberries, Parmesan cheese and eggs; mix until well combined.
• Season with lots of black pepper and a little salt.
• Cover and chill the mixture for about 2 hours.
• Using moistened hands form the mixture into small even balls and place the balls into a shallow greased casserole dish.
• If you find that the mixture is too moist and will not hold together well just add in a little dried bread crumbs, if it is too dry add in more broth or water, add in just enough to hold the balls together when shaped.
• Brush or drizzle the balls with melted butter.
• At this point you can cover the balls and refrigerate for up to 24 hours to bake later.
• Set oven to 350°F.
• Bake covered loosely with foil or bake uncovered (the balls with be more crispy on the outside if baked uncovered) for about 12-15 minutes (the baking time will vary slightly, it will depend on the size you shape the balls).

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:

• 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.