Thanksgiving Stuffing Balls

Name: Thanksgiving Stuffing Balls
Total time: 50 h 40 min
Ingredients: 1 loaf White Bread cut into pieces and left to dry under a towel on the counter for 1-3 days; 1 cup Chicken Broth; ½ lb Butter; 1 cup Celery finely diced; 1 cup Onion finely diced; 2 tsp Salt; 1-2 tbsp Parsley minced (you can use dried parsley)

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Total: 3040

Servings: 15

Ingredients

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1 loaf White Bread cut into pieces and left to dry under a towel on the counter for 1-3 days1 cup Chicken Broth½ lb Butter1 cup Celery finely diced1 cup Onion finely diced2 tsp Salt1-2 tbsp Parsley minced (you can use dried parsley)

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Instructions

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Step 1

Start by cutting up the bread and drying it out 1-3 days in advance.

Step 2

Preheat oven to 350F

Step 3

On the day you want to make the stuffing balls, start by sautéing the onion and celery in butter. While sautéing the celery and onions, place the loaf of dried bread pieces into a large bowl. Add the Parsley into the bowl with the dried bread. Pour the sautéed mixture over the bread crumbs along with some chicken broth to moisten the mixture. Start mixing with your hands and stop adding broth when the bread starts sticking together. You may not use the full cup of chicken broth, and that's okay!

Step 4

Form tight balls the size of a small snow ball or a fist.

Step 5

Place formed balls onto a greased baking pan or silicone baking sheet and cover with tin foil. Bake the stuffing balls for 30 minutes and then flip the balls gently to another side and place back into the oven covered for another 15 minutes. Remove the balls, flip again remove the foil and return to the oven for 10-15 minutes more until browned.