Stuffing Balls

Name: Stuffing Balls
Ingredients: 1 x turkey giblets; 8 tablespoons butter; 4 each celery stalks tops only; 20 slices bread; 20 slices bread salt rising; 16 ounces herb stuffing mix; 2 cups chicken broth; 2 each onions chopped; 2 cups chicken broth

9 ingredients

16 steps

Ingredients

1 x turkey giblets
8 tablespoons butter
4 each celery stalks tops only
20 slices bread
20 slices bread salt rising
16 ounces herb stuffing mix
2 cups chicken broth
2 each onions chopped
2 cups chicken broth

Directions

1

Boil giblets, butter, and celery tops until done.
2

Toast breads, then break toast into small pieces.
3

Add Pepperidge Farm stuffing to toast.
4

Cook chopped onions in stock.
5

When tender, add to bread mix.
6

If dressing is too dry, add chicken stock for additional moisture.
7

Preheat oven to 350F (180C).
8

Form into serving-size balls and place in buttered baking dish.
9

Spoon additional broth over balls.
10

Bake 1 hour or until brown.
11

This dressing is moist and is very easy to serve.
12

If I have too much for Thanksgiving I freeze uncooked balls and use them at Christmas which helps speed up dinner that busy day.
13

I hope that your kids will like this recipe; mine always liked the balls.
14

The one secret to my dressing is Salt Rising bread.
15

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).
16

I also have a hard time making just a little dressing and it always looks like I'm fixing for an army.