Stuffing Balls Recipes

BASIC STUFFING BALLS WITH VARIATIONS

These stuffing balls are a good side dish with poultry and pork dishes. For an appetizer, make the stuffing balls smaller, reduce the baking time accordingly, and serve them with homemade or purchased cranberry relish for dipping. If baking the stuffing balls with a meat dish, place stuffing balls in the oven for the final 30 minutes of cooking. You can use other breads too. I usually use good quality homebaked-style plain white bread and stuffing bread when it is available. You can use up odds and ends of white bread, brown bread, rye bread, hot dog buns, and rolls for this recipe too. Adjust the seasonings to suit your tastes. Add one cup chopped apples, raisins, or cranberries for a fruit stuffing, or add one cup of chopped walnuts or pecans. The variations are endless. You may need to add a little more chicken broth, just enough to hold the stuffing balls together. Use canned broth or dissolve a couple teaspoons soup base mix in warm water. Garnish chicken or pork dishes with the stuffing balls and grilled bacon rolls. To make the bacon rolls: Cut bacon strips in half; roll them up and secure with a toothpick; and grill or fry until well done; Drain on paper towels.

Provided by foodtvfan

Categories < 60 Mins

Time 40m

Yield 8 stuffing balls, 8 serving(s)

Number Of Ingredients 10

Basic Stuffing Balls With Variations image

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.

Ingredients

1/3 cup butter
1/4 cup onion, finely chopped
1/2 cup celery, finely chopped
5 cups soft white bread cubes, 1/2-inch
1/2 cup fresh parsley, chopped
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon poultry seasoning
1 egg, well beaten
1/4 cup chicken broth

AIR FRYER STUFFING BALLS

These little gems have all the flavors of traditional stuffing but are made in the air fryer. Slightly crunchy on the outside with a soft interior. They can be made well in advance or frozen for future use. Feel free to customize these with your favorite seasonings.

Provided by Bren

Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes

Time 40m

Yield 4

Number Of Ingredients 11

Air Fryer Stuffing Balls image

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.

Nutrition Facts : Calories 167.2 calories, Carbohydrate 24 g, Cholesterol 48.8 mg, Fat 5.6 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 645 mg, Sugar 2.7 g

Ingredients

1 tablespoon butter
¼ cup finely chopped onion
½ cup finely chopped celery
5 cups stale bread, cut into cubes
1 teaspoon dried parsley
½ teaspoon poultry seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
1 egg, well beaten
¼ cup no-salt-added chicken broth
cooking spray

STUFFING BALLS

This delicious side dish always remind me of special holiday dinners except these are so much faster to fix.-Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Stuffing Balls image

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.

Nutrition Facts : Calories 235 calories, Fat 18g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 536mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

Ingredients

1/2 cup chopped celery
1/4 cup chopped onion
1/3 cup butter, cubed
5 cups soft bread cubes
1 cup chopped walnuts
1/2 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/4 cup chicken broth
1 large egg, well beaten

STUFFING BALLS

This is an heirloom recipe made by many members of my family. It can be made ahead of the holidays and the balls frozen. One less job at the end. We always formed the stuffing into balls so they were easy to serve individually, easy to grab a cold stuffing ball as leftovers. My Grandma made extra to freeze and use for stuffed chicken breasts later. Grandma always said to try and get a little bit (a speck) of poultry seasoning on each piece of bread. If you like to stuff a bird with it, just place the stuffing balls in the cavity loosely. Unsure of yield. Times do not allow for day of bread getting stale. I always mix mine in a large roasting pan.

Provided by charlie 5

Categories Healthy

Time 1h

Yield 1 batch

Number Of Ingredients 13

Stuffing Balls image

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.

Nutrition Facts : Calories 2938.4, Fat 91.7, SaturatedFat 43.9, Cholesterol 528.2, Sodium 4843.2, Carbohydrate 440.1, Fiber 25.6, Sugar 44.7, Protein 85.8

Ingredients

2 loaves white bread
2 eggs
1 cup milk
1 cup water
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 teaspoons ground sage
1 1/2-2 teaspoons poultry seasoning

STUFFING BALLS

Here's a tasty twist on the standard meatball. These awesome oven-baked Stuffing Balls are made with tart cranberry sauce and skillet-browned ground pork.

Provided by My Food and Family

Categories Home

Time 35m

Yield Makes 8 servings.

Number Of Ingredients 6

Stuffing Balls image

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).

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 390 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 12 g, Protein 14 g

Ingredients

1 lb. ground pork
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3/4 cup cranberry sauce
1 egg
1 cup water
2 Tbsp. butter, melted

STUFFING BALLS

This is my husband's Grandma's recipe. We make them every Thanksgiving and Christmas. Sometimes we make a small amount for whenever because we both crave them.

Provided by AdamsWife

Categories < 4 Hours

Time 1h20m

Yield 12-16 serving(s)

Number Of Ingredients 9

Stuffing Balls image

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.

Ingredients

1 1/2 loaves bread (think the big wonderbread loaf)
2 stalks celery, chopped
1 medium onion, chopped
1 cup butter
2 (10 1/2 ounce) cans cream of chicken soup, divided
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon parsley
1/2 cup water

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Stuffing Balls Recipes

BASIC STUFFING BALLS WITH VARIATIONS

AIR FRYER STUFFING BALLS

These little gems have all the flavors of traditional stuffing but are made in the air fryer. Slightly crunchy on the outside with a soft interior. They can be made well in advance or frozen for future use. Feel free to customize these with your favorite seasonings.

STUFFING BALLS

This delicious side dish always remind me of special holiday dinners except these are so much faster to fix.-Mary Beth Jung, Hendersonville, North Carolina

STUFFING BALLS

STUFFING BALLS

Here's a tasty twist on the standard meatball. These awesome oven-baked Stuffing Balls are made with tart cranberry sauce and skillet-browned ground pork.

STUFFING BALLS

This is my husband's Grandma's recipe. We make them every Thanksgiving and Christmas. Sometimes we make a small amount for whenever because we both crave them.

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