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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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 16 Servings|
|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 %|
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Calories per serving: 253
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