Food and Recipes

Grandma Emma’s Stuffing Balls Recipe

Grandma Emma's Stuffing Balls

  • Servings: 12
  • Difficulty: moderate
  • Print

This Thanksgiving family staple is a recipe that has been handed down to me through generations with very few tweaks. It actually came to me from my great grandma, who I am blessed to still have around for treasures like this. Although this recipe is a traditional Thanksgiving side dish, it will likely also fit right in with your Christmas dinner. They are a bit time consuming to make, but I assure you, they are not impossible–and quite worth the effort!

⏱️ 1 1/2 hours

12 Servings

-12 cups of bread (approximately 1-2 loaves), diced*

– 1 c butter

– 1 c onion, finely chopped

– 1 1/2 c celery (stalks and leaves), chopped

– 1 1/2 tsp salt, or to taste

– 1 tsp pepper, or to taste

– 1 1/2 tsp dried sage, or to taste

– 2 tsp poultry seasoning

– 2 eggs, beaten

– approximately 1/4 c chicken broth

Steps

  1. In oven set to 325ΒΊ, lay diced bread out on foil-lined baking sheets. Cook in oven, stirring occasionally, until slightly dried out**.
  2. While bread is baking, melt butter in a large skillet over medium heat. Add onion and celery, cooking until tender. Add seasonings, adjusting to taste.
  3. In a large bowl, toss bread, celery mix, and eggs together. Gently mix in chicken broth, a little at a time (add only enough to just moisten bread and form balls).
  4. Form into slightly larger-sized balls. Make sure that they are moist enough to form well, otherwise, they will fall apart while baking, but do not pack too tightly, either.
  5. Place on foiled and greased baking sheet, with room in between them. Loosely cover with foil and bake for approximately 45 minutes-1 hour, turning and removing foil halfway through cooking.

*I use equal parts whole wheat and white bread

**Alternatively, you may let your diced bread air dry (covered with a dish towel), for 1-2 days, stirring occasionally.

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