Best Stuffing Balls Recipes

STUFFING 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.

GRANDMA DOT'S STUFFING BALLS

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.

BASIC STUFFING BALLS WITH VARIATIONS

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.

SPINACH STUFFING BALLS

Steps:

• In a bowl, combine eggs, stuffing mix, butter, Parmesan cheese, salt and pepper. Add spinach; mix well. Shape into 1-1/2-in. balls; place in an ungreased 15x10x1-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned.

SAUSAGE STUFFING BALLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder.
• Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes.
• Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.

BACON-WRAPPED STUFFING BALLS

Steps:

• Heat oil in a large skillet over medium heat. Add red bell pepper, celery, and onion; cook and stir until softened, 5 to 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine stuffing mix, cream cheese, butter, and beaten egg in a large bowl; add hot water and mix well until incorporated. Let sit until liquid is absorbed, about 10 minutes. Stir in red bell pepper mixture. Shape into 1-inch balls.
• Place bread crumbs in a shallow dish. Roll balls in bread crumbs; arrange them on a baking sheet. Flatten slightly into patties. Wrap patties in bacon.
• Bake in the preheated oven until bottoms are browned and crisp, about 10 minutes. Flip and continue baking until crisp on top, about 10 minutes more.

CORN STUFFING BALLS

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.

AIR FRYER STUFFING BALLS

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.

STUFFING BALLS

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.

DELICIOUS TURKEY SOUP WITH DEEP-FRIED STUFFING BALLS

Steps:

• Heat a slow cooker on High until hot. Stir in butter, followed by carrots, celery, onion, garlic, salt, and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes.
• Stir the turkey carcass, chicken broth, thyme, sage, and bay leaf into the slow cooker. Reduce the heat to Low, cover, and cook until turkey meat is falling off the bones, about 6 hours.
• While the soup is cooking, make the stuffing balls. Roll the leftover stuffing into 2-inch balls. Place bread crumbs into a shallow dish and coat balls evenly in bread crumbs.
• Heat vegetable oil in a deep pan to 350 degrees F (175 degrees C).
• Fry stuffing balls in the hot oil until evenly browned, about 3 minutes. Remove stuffing balls with a slotted spoon and drain on paper towels. Set aside.
• Discard the turkey bones from the soup. Serve with two stuffing balls in each bowl.

SPINACH STUFFING BALLS

Steps:

• Mix all ingredients together.
• Let stand for 20 minutes.
• Roll into balls the size of walnuts.
• Bake at 350 degrees for 20 minutes.
• Freeeze if needed.
• Thaw 20 minutes before warming.

SAVORY STUFFING BALLS

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.

KITTENCAL'S HOLIDAY CRANBERRY STUFFING BALLS

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).

LEFTOVER STUFFING BALLS

Steps:

• Mix all ingredients together and form into balls.
• Place on a greased baking sheet and bake at 350°F for about 8 minutes or until warmed and "set".

SAVORY STUFFING BALLS (APPETIZER)

Steps:

• Preheat oven to 350 degrees.
• Combine prepared stuffing with spinach, egg and cheese in a large bowl.
• Form 1 inch balls out of mixture.
• Place on ungreased baking sheet and bake for 20- 30 minutes or until golden brown.
• Serve on toothpicks with mustard for dipping.

CRANBERRY STUFFING BALLS

Steps:

• In a skillet, cook sausage, celery and onion until sausage is done and vegetables are tender. Drain excess fat. In a large bowl, combine the meat mixture with remaining ingredients and enough broth to hold mixture together. Shape into 8-10 balls. Place in a greased shallow baking dish. Bake at 325° for 30 minutes.

SPINACH AND MUSHROOM STUFFING BALLS

Steps:

• Heat oven to 400°F.
• Mix stuffing, water and butter in a large bowl. Add all additional ingredients and mixed until well blended.
• Shape into 60 balls, about 1 inch across.
• Place in a single layer on a greased baking sheet. Chill 2 hours.
• Bake 15 to 20 minutes or until lightly browned.

BACON WRAPPED STUFFING BALLS

Steps:

• 1. In a small skillet, sauté onion,and celery in butter until tender. In a large bowl, combine the Stove Top Stuffing,and remaining seasonings;toss to mix evenly. Add onion mixture, and egg ; toss lightly to coat bread mixture.
• 2. Roll mixture into 1 1/4- inch balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients.(here is where you may need more bacon slices(it depends on how big you make the balls). I like to make small ones and use the whole pound of bacon. These freeze well, after baked and cooled.
• 3. In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a meat thermometer inserted into stuffing reads at least 160^. Drain on paper towels. Makes 12 or more.

GRANDMA'S STUFFING BALLS RECIPE - (4.4/5)

Steps:

• Break bread into cube sized pieces, let dry overnight. Melt the butter in a large skillet, add celery and onion, sauté until tender. Pour butter, celery & onion over bread crumbs. Add seasonings to taste. Add enough turkey broth to hold bread together, not sticky. Shape bread into balls and bake at 350°F until browned.

STUFFING BALLS / BREAD STUFFING

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..