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stuffing balls / bread stuffing

(16 ratings)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

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 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!

►
(16 ratings)
yield serving(s)
prep time 40 Min
cook time 45 Min
method Bake

Ingredients For stuffing balls / bread stuffing

  • 3 - 16 oz
    loaves of french or italian bread, broken into bite sized chunks
  • 1 can
    ( 10 3/4 ounce) cream of chicken soup
  • 1 can
    ( 10 3/4 ounce) cream of celery soup
  • 3 stick
    butter, melted
  • 6
    eggs, beaten softly
  • 1/2 c
    chicken broth
  • 6 md
    stalks of celery, diced small
  • 2 md
    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

How To Make stuffing balls / bread stuffing

  • 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..
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