Name: Stuffing Balls
Prep time: 30 min
Total time: 15 min
Yield: 16
Cuisine: American
Ingredients: 8 tb Butter; 2 c Chicken Stock; Turkey giblets; 20 sl Bread, salt rising; 2 Onions, chopped; 16 oz Pepperidge Farm stuffing; 2 c Chicken Stock; 20 sl Bread; 4 Celery tops

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INGREDIENTS

8 tb Butter
2 c Chicken Stock
Turkey giblets
20 sl Bread, salt rising
2 Onions, chopped
16 oz Pepperidge Farm stuffing
2 c Chicken Stock
20 sl Bread
4 Celery tops

Servings

INSTRUCTIONS

Boil giblets, butter, and celery tops until done. Toast breads, then break toast into small pieces. Add Pepperidge Farm stuffing to toast. Cook chopped onions in stock. When tender, add to bread mix. If dressing is too dry, add chicken stock for additional moisture. Preheat oven to 350. Form into serving-size balls and place in buttered baking dish. Spoon additional broth over balls. Bake 1 hour or until brown. This dressing is moist and is very easy to serve. If I have too much for Thanksgiving I freeze uncooked balls and use them at Christmas which helps speed up dinner that busy day. I hope that your kids will like this recipe; mine always liked the balls. The one secret to my dressing is Salt Rising bread. My Grandmother always used it with other bread (we had to keep it a secret because my father hated salt rising even though you can not tell is is in there). I also have a hard time making just a little dressing and it always looks like Im fixing for an army. Source: PAMELA BROWN (GMNF21C) Posted by C.SVITEK [cathy] Mon Nov 23, 1992 From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253

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Stuffing Balls

8 tb Butter 
2 c Chicken Stock 
  Turkey giblets 
20 sl Bread, salt rising 
2  Onions, chopped 
16 oz Pepperidge Farm stuffing 
2 c Chicken Stock 
20 sl Bread 
4  Celery tops

Boil giblets, butter, and celery tops until done. Toast breads, then break  toast into small pieces.  Add Pepperidge Farm stuffing to toast. Cook  chopped onions in stock. When tender, add to bread mix. If dressing is too  dry, add chicken stock for additional moisture. Preheat oven to 350. Form  into serving-size balls and place in buttered baking dish. Spoon additional  broth over balls. Bake 1 hour or until brown.    This dressing is moist and is very easy to serve.  If I have too much for  Thanksgiving I freeze uncooked balls and use them at Christmas which helps  speed up dinner that busy day. I hope that your kids will like this recipe;  mine always liked the balls.    The one secret to my dressing is Salt Rising bread. My Grandmother always  used it with other bread (we had to keep it a secret because my father  hated salt rising even though you can not tell is is in there). I also have  a hard time making just a little dressing and it always looks like Im  fixing for an army.    Source: PAMELA BROWN   (GMNF21C) Posted by C.SVITEK [cathy] Mon Nov 23,  1992 From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$  71511,2253

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Nutrition

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Serving Size: 1 Serving (221g)
Recipe Makes: 16 Servings

Calories: 253
Calories from Fat: 100 (40%)

Amt Per Serving		% DV

	Total Fat 11.1g	15 %
	Saturated Fat 4.9g	24 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 1.8g
Cholesterol 38.6mg		12 %
Sodium 619.4mg		21 %
Potassium 251.9mg		7 %
Total Carbohydrate 29.8g		9 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 27.8g
Protein 8.2g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 253

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