Stuffing Balls / Bread Stuffing
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 summer....they are delicious..
Normally I would use 10 loaves of bread, yes 10, and is never any left, when making for Thanksgiving. Today I am only using 3 loaves for a small gathering at Church..I hope you will try them. They are fattening, but so good!
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- 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
- 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
- 1 1/2 Tbsp
- 1 - 1 1/2 tsp
- poultry seasoning
- 2 - 3 Tbsp
- parsley, fresh or dried
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.
Pull apart bread into bite sized pieces. Add the salt, pepper, parsley and poultry seasoning. I use my hands to mix well throughout.
Next, whisk the eggs lightly and add to the bread. Melt the butter in a small saucepan, add to the bread; Mix well.
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.
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..