STUFFING BALLS / BREAD STUFFING

Stuffing Balls / Bread Stuffing image

These stuffing balls are always in demand at any big social gatherings that my immediate family has. I can always count on being asked to make these. And could make them in my sleep..LOL They aren't just for Thanksgiving in my family. I was requested by my niece to bring a crock pot full to her graduation party over the...

Provided by Cassie *

Time 1h25m

Number Of Ingredients 12

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Ingredients

3 - 16 oz loaves of french or italian bread, broken into bite sized chunks
1 can(s) ( 10 3/4 ounce) cream of chicken soup
1 can(s) ( 10 3/4 ounce) cream of celery soup
3 stick butter, melted
6 eggs, beaten softly
1/2 c chicken broth
6 medium stalks of celery, diced small
2 medium onions, diced small..if you like a lot add more..the more the merrier, they add to the flavor
1 - 2 Tbsp salt
1 1/2 Tbsp pepper
1 - 1 1/2 tsp poultry seasoning
2 - 3 Tbsp parsley, fresh or dried

Steps:

1. Preheat oven to 325 degree Gather ingredients. You can pull the bread apart the day before using, and let dry. Sometimes I do, and sometimes I don't. It really makes no difference.
2. In an extra large bowl, or I use a canner or turkey roasting pan; so to have enough room to mix. Pull apart bread into bite sized pieces. Add the salt, pepper, parsley and poultry seasoning. I use my hands to mix well throughout.
3. Now, chop the onion and celery. In a skillet or saucepan; saute the vegetables just till tender in butter or oil, I used butter, about 3 tablespoons.
4. Add the vegetables to the bread, along with the soups and broth. Mix well; again I use my hands. Next, whisk the eggs lightly and add to the bread. Melt the butter in a small saucepan, add to the bread; Mix well.
5. The bread should now have the texture when squeezed together of a meatball. If it is not staying together, I have added more broth , soup, or another egg or two. Now, make the stuffing balls to the size of your liking. Mine are about the size of the bottom of a small soup can in diameter.
6. Now, place in a greased roasting pan, I added a little chicken broth to the pan also. Bake 40 - 50 minutes; unless you are going to finish in a crock pot with gravy. If so, just cook long enough so that the egg in them cooks enough to hold them together; about 25 to 30 minutes.
7. You can serve them as is or w/ gravy. I placed mine into my 8 quart crock pot; covered with gravy; cooked on low for about 3 hours. I then turned down to warm; till time to serve..They suck up a lot of the gravy, so don't plan on using that gravy for mashed taters..
8. Enjoy!..these really do have a wonderful, savory flavor..