Best 3 Grandma Dots Stuffing Balls Recipes
In the realm of culinary delights, Grandma Dot’s Stuffing Balls stand as beacons of comfort and taste, inviting food enthusiasts to embark on a savory journey. These delectable treats, crafted with a blend of bread, celery, onion, parsley, and a touch of sage, capture the essence of traditional stuffing, transforming it into bite-sized morsels of pure joy. Accompanying these stuffing balls are two equally enticing recipes: a flavorful turkey gravy that adds a layer of richness to each bite, and a creamy cranberry sauce that provides a delightful tartness, creating a harmonious balance of flavors. Whether served as a side dish or enjoyed as a standalone snack, Grandma Dot’s Stuffing Balls offer a delightful culinary experience that will leave taste buds dancing with delight.
Here are our top 3 tried and tested recipes!
GRANDMA'S STUFFING BALLS RECIPE - (4.4/5)
Provided by jimihndrks-2
Number Of Ingredients 9
Steps:
- Break bread into cube sized pieces, let dry overnight. Melt the butter in a large skillet, add celery and onion, sauté until tender. Pour butter, celery & onion over bread crumbs. Add seasonings to taste. Add enough turkey broth to hold bread together, not sticky. Shape bread into balls and bake at 350°F until browned.
STUFFING BALLS
This is an heirloom recipe made by many members of my family. It can be made ahead of the holidays and the balls frozen. One less job at the end. We always formed the stuffing into balls so they were easy to serve individually, easy to grab a cold stuffing ball as leftovers. My Grandma made extra to freeze and use for stuffed chicken breasts later. Grandma always said to try and get a little bit (a speck) of poultry seasoning on each piece of bread. If you like to stuff a bird with it, just place the stuffing balls in the cavity loosely. Unsure of yield. Times do not allow for day of bread getting stale. I always mix mine in a large roasting pan.
Provided by charlie 5
Categories Healthy
Time 1h
Yield 1 batch
Number Of Ingredients 13
Steps:
- Open the loaves of bread and allow the bread to get stale for a day.
- Tear the bread into 1-1/2" pieces including the crusts.
- Beat the eggs with the milk and water; sparingly, drizzle this mixture over the bread and mix it in just to moisten.
- Saute the celery, onions, and green pepper in the butter until translucent. Salt and pepper to taste.
- Add the warm celery and butter mixture to the bread.
- Add the parsley and sprinkle in a little rubbed sage.
- Cover lightly with poultry seasoning.
- Gently toss with your hands.
- Gently push the stuffing mixture into the corner of your mixing pan and allow to sit for 30 minutes to absorb the liquid in the bread.
- Form the stuffing into small balls similar to a baseball.
- You may freeze the balls at this point by arranging on a baking sheet and flash freezing.
- When frozen, place stuffing balls in the bread bag wrappers.
- When ready to bake, place balls in a 9 x 13 inch pan with about 1/4" hot broth in the bottom of the pan.
- You can bake them frozen or defrosted, adjust your time accordingly.
- Bake at 350 degrees Fahrenheit for about 30 minutes, basting a few times until browned.
Nutrition Facts : Calories 2938.4, Fat 91.7, SaturatedFat 43.9, Cholesterol 528.2, Sodium 4843.2, Carbohydrate 440.1, Fiber 25.6, Sugar 44.7, Protein 85.8
GRANDMA RUTH'S STUFFING
This is a very basic and simple stuffing recipe that my Grandma Ruth was famous for. You can easily replace the eggs with an egg substitute with no noticeable taste difference. My family does not, but you can easily add cooked bulk sausage to this stuffing. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top.
Provided by Ilene F.
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
- Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
- In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
- Loosely pack stuffing inside turkey cavity before roasting.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 44.8 g, Cholesterol 48 mg, Fat 4.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 1005.8 mg, Sugar 5 g
Tips:
- To make sure your stuffing balls are moist and flavorful, use a combination of stale bread, broth, and butter.
- For a more savory stuffing, add some cooked sausage, bacon, or ground beef.
- To add a bit of sweetness, try adding some dried cranberries, chopped apples, or raisins.
- For a more herbaceous stuffing, add some fresh sage, rosemary, or thyme.
- If you're short on time, you can use a pre-made stuffing mix. Just be sure to add some extra flavorings, such as herbs, spices, or vegetables.
Conclusion:
Grandma Dot's Stuffing Balls are a delicious and easy-to-make side dish that is perfect for any occasion. Whether you're serving them at Thanksgiving dinner or a casual weeknight meal, these stuffing balls are sure to be a hit. With their moist and flavorful interior and crispy exterior, they're a surefire crowd-pleaser. So next time you're looking for a delicious and easy stuffing recipe, give Grandma Dot's Stuffing Balls a try. You won't be disappointed!
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