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Thanksgiving Stuffing Balls

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

The idea of stuffing balls might seem odd, but it really makes a lot of sense. They are the perfect combination of crunchy and soft and moist stuffing (dressing).

Ingredients

  • 1 package (14 Oz) Cubed Herb Stuffing (I Prefer Pepperidge Farm)
  • 2 stalks Celery, Diced To About 1/4" (approximately 1 Cup)
  • ½ whole Onion, Diced To About 1/4" (approximately 1/2 Cup)
  • 1 can (10 3/4 Oz) Condensed Cream Of Mushroom Soup (Campbell's Of Course)
  • 2 cups Chicken Broth
  • 1 teaspoon Garlic Salt
  • ½ teaspoons Ground Poultry Seasoning
  • ¼ teaspoons Ground White Pepper
  • 3 Tablespoons Unsalted Butter, melted
  • 2 Tablespoons Olive Oil

Preparation

Heat the olive oil in a medium saute pan over medium-high heat.

Add the celery and saute for five minutes.

Add the onion and saute for five minutes more.

Put the soup, broth, garlic salt, poultry seasoning and pepper in a large mixing bowl.

Add the sauteed celery and onion to the bowl and mix well.

Preheat your oven to 375º.

Add the stuffing cubes to the bowl and mix very well.

Let the stuffing sit in the bowl for 20 minutes, stirring occasionally.

Using your hands, gently form the stuffing into 2 1/2″ balls and place them on a large nonstick or lightly greased sheet pan. Make sure there is at least an inch between each ball.

Note: compress the balls just enough to hold their shape.

Bake on the middle rack for one hour or until the balls are nicely browned.

Remove the pan from the oven and lightly brush each ball with the melted butter.

Serve and enjoy!

12 Comments

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aimeeintexas on 11.24.2010

SOOO making these in the morning! Can’t wait!

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violover on 11.24.2010

Just made these, and they turned out suuuper salty for my taste. I really love the underlying flavor, but I’m going to redo these for tomorrow, subbing garlic powder for garlic salt, and going with water rather than broth, plus a little butter (1tbs?) to give back some of the broth’s richness.
They hold together great- perfect for my egg allergy kid and vegetarian friends.

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patiodaddio on 11.10.2010

Mandy (isn’t that a song?) – You could certainly add some pre-cooked sausage. Sage breakfast sausage would be divine. Do it and let me know how it goes.

John

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mandyhello on 11.10.2010

Hey daddio :) So can you recommend a way to add sausage to these? I was thinking of subbing the soup for raw pork sausage, but maybe cook it first?

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patiodaddio on 10.29.2010

I don’t see why not. Just make sure you re-heat them in the oven to regain the crispy exterior.

2 Reviews

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lovely113z on 11.8.2011

I LOVE stuffing. But we were having a low key Thanksgiving with just a Turkey breast. These were a perfect accompaniment.

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mandyhello on 11.13.2010

These were such a good idea! Super easy to make, I also added a pound of cooked mild ground sausage to the mix, it added a ton of flavor. If you’re going to add the sausage, just make sure you get low sodium chicken broth and stuffing mix, because the sausage adds extra sodium. Thanks for the recipe!

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