Thursday, October 30, 2008

Stuffing Balls 101


Hi!

I know Turkey Day is just around the corner and you've stumbled upon my little blog and this recipe for Stuffing Balls, and I thank you for visiting  I first posted this recipe back in 2008. I did a follow up post a year later which you can see >>>>>here.

Thanks for stopping by!




Why do I giggle every time I say that? Funny as they sound, these stuffing balls of which we speak are one of my husbands favorite things on earth. If you are one of the people who loves the crunchy, crust part of the Thanksgiving stuffing, then this recipe is for you.




This is my mother-in-law Carol's recipe. The stuffing recipe is her Grandma's but she adapted it by rolling it into balls so her family would stop fighting over the crispy parts when it was cooked in a conventional pan. Thus was born Carol's Stuffing Balls. She has been making these for a very long time. Since Mom was here I decided this was the perfect time to do a photo tutorial on them so we can all share in the love of the great stuffing ball.

First you break up a buncha bread and let it sit and go stale.

We ripped up a bunch of stale buns and leftover bread the night before and just let them sit and dry out a bit.


Those hands belong to my camera shy mother-in-law.
Please note the gold and black Steelers bracelet that one of the neighborhood kids so graciously made for her and then turned around and charged her a buck for it! Huh!

The next day we cooked celery and onion in some olive oil and a half a stick of butter.

We cooked them until they were tender and translucent.



Now it's time to spice up the bread. We added:

Fresh parsley, fresh sage, Italian seasonings, salt, pepper and minced garlic.

You can add whatever spice you like, but Carol says you must, must, must always include sage.


Now take the celery and onions and add it to the bread mixture.


Heat up about 2 cups of chicken stock, just until it's warm.
Add the chicken stock to the bread. You want it moist but not soupy.


Then....mix it up....

...while your adorable pooch sits with his chin propped up inches away from the pan, watching your every move hoping that something will drop on the table.


Now get your hands in there and start making some balls baby!
They are about the size of a small baseball as you can see from the photo.


Keep rollin' till there's none left.

Then line them up on a baking sheet lightly greased and covered in foil. Bake for approximately 1 hour at 350, turning once at the half hour mark. You want them nice and brown and crispy on all sides.


Let those bad boys rest for about 5 minutes, then serve piping hot!

17 comments:

noble pig said...

What a great idea, i will try this, the kids will love them for sure.

Dawn said...

Yum...I'm going to try this one, as I am the one picking off and eating the crunchy part of the stuffing!

Pollyanna said...

Oh these look and sound devine. Thanks for sharing

bookworm said...

What a great idea. I, too, love the hard, crunchy parts of the stuffing, so this would be perfect. Do you have any more specific ingredient amounts that you can share? How much bread, onion, celery, etc?

Thanks for the great idea!

Lisa said...

Bookworm - we used 3 stalks of celery, 2 small onions (1 large would work), and a whole package of torpedo rolls (that's what was stale in the house at he time). A loaf of stale would work just fine. Any other questions, just let me know.

DebbieBall55 said...

I grew up eating something similar to this. My mother wrapped a slice of bacon around each 'stuffing ball' & we called them "BACON RINGS"! One of our favorite meals!

twobrite1022 said...

how much of each seasoning did you use to give it flavor?

MamaSlesh said...

Black & Gold, huh? Must be a 'Burgh Thing. My Grandma has made these for 50+ years (minus the sausage), and they are awesome! Everyone who tries these will be hooked!

Hannah said...

so do you think this can be made with boxed stuffing? I know it sounds lazy but my husband doesn't like homemade, he likes Stove Top.

Lisa Ghenne said...

Hannah I can't see why not? Lisa - The Cutting Edge of Ordinary

Anonymous said...

These were delish! I used the Turkey boxed stuffing..and added sage sausage and cheese..and they turned out soo tasty!!

Leslie Rutledge said...

Lisa - I just saw this recipe and it looks yummy! Can you give me measurements for this? My daughter saw something similar in a magazine but we couldn't find the recipe.

Thanks,
Leslie

leslie817@hotmail.com

Leslie Rutledge said...

Are there exact measurements for the spices and veggies?

tracerscouponaffair said...

Yum I can't wait to make these! My husband was deployed last thanksgiving so I plan on going all out this year. Thank you!

Lisa Ghenne said...

Leslie....I posted a re-visited recipe for these. Check this link out!

http://thecuttingedgeofordinary.blogspot.com/2009/11/stuffing-balls-revisited.html

Anonymous said...

Oh my goodness, my husband loves stuffing. These sound devine

Anonymous said...

Making these today for Thanksgiving! Thanks for the idea!! Can't wait to eat them up!