Stuffing Balls

Nan was good enough to share this family favorite recipe with y’all… stuffing balls! They are staple side dish now at our Thanksgiving table, and I promise if you make them this year, your family will be expecting them every turkey day as well! They are SO good!! πŸ˜‹


Stuffing Balls

Serves: 24 balls

  • 2 1/4 – 2 1/2 lb. bread cubed (very small- appx. 3 bags croutons)
  • 1 c. onion, chopped
  • 1 c. celery, chopped 
  • 1 1/2 sticks, plus 2 tbsp. margarine 
  • 2 tbsp. vegetable oil
  • 4 tsp. chopped dried parsley
  • 4 eggs, beaten
  • 3 – 10.5 oz. can cream of chicken soup
  • 1 c. chicken broth
  1. Empty bread cubes into a large mixing bowl.
  2. SautΓ© onion and celery in 1 1/2 sticks margarine until softened but not browned. 
  3. Add onion and celery mixture to bowl with bread cubes. 
  4. Add parsley, eggs, and cream of chicken soup to the bowl. Mix well.
  5. Form into balls. (We use an ice cream scoop for size).
  6. Heat a combination of 2 tbsp each oil and margarine in a skillet. Brown stuffing balls lightly. 
  7. After browning, place in a baking dish.
  8. Make sauce for topping: Combine chicken broth and remaining two cans cream or chicken soup until well mixed. Pour over stuffing ball. 
  9. Bake uncovered at 325 for 45 minutes, or until done.
  10. Note: These can be made ahead of time and reheated and they freeze well too! But if freezing, do not add sauce until ready to bake. 


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