Stuffing Balls

Prep Time 1

Cook Time 1

Servings balls

Calories 222kcal

Equipment

Ingredients

60 ounces white bread (3 large loaves), cut or torn into bite-size pieces
1 ½ cups unsalted butter divided
2 large yellow onions diced small
1 stalk celery (about 7 ribs), diced small
10 ¾ ounce canned cream of celery soup
10 ¾ ounce canned cream of chicken soup vegetarians: use all cream of celery soup
1 cup chicken broth vegetarians: use vegetable broth
1 tablespoon fine sea salt
1 tablespoon black pepper
1 tablespoon poultry seasoning
1 tablespoon ground sage
6 eggs beaten

Instructions

Cut bread (about 3 slices at a time) with bread knife or tear bread into bite-size pieces. Place on sheet pans. Let dry overnight or place in 325 degree oven for 30 minutes, stirring half way through.
Melt ½ cup butter in large canning pot (16 quart or larger) over medium heat. Add diced celery and onions. Sauté, stirring often, until vegetables are soft and translucent.
Add remaining 1 cup of butter and let melt. Stir in soups, broth, salt, pepper, poultry seasoning, and sage.
Add bread and mix until evenly coated, either by hand or with a sturdy spoon.
Drizzle about ⅓ of the eggs over the bread mixture and combine until evenly coated. Repeat two more times until eggs are all combined with bread mixture. The consistency should be that of a good meatball: holds shape when pressed together.
Using a ⅔ measuring cup or a #6 disher (about 5 ounces), scoop stuffing mixture and shape into balls. Place on a baking sheet, lined with parchment and coated with non-stick spray.
Bake at 325 degrees for 50 minutes, or until stuffing balls are golden brown and start to crisp.
Serve hot, plain or with gravy.
Store in refrigerator for up to seven days or place in freezer bag with label and date. Stuffing balls can be frozen for up to three months.
To reheat: Place on baking sheet, lined with parchment and coated with non-stick spray. Cover and bake in 325 degree oven for 30 minutes or until heated through. Or microwave 12 stuffing balls on place at 70% power for 4 minutes or until heated through. Stuffing balls will take longer if reheating from frozen state.

Nutrition