Grandma Emma's Stuffing Balls
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 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
- In oven set to 325º, lay diced bread out on foil-lined baking sheets. Cook in oven, stirring occasionally, until slightly dried out**.
- 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.
- 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).
- 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.
- 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.