It wasn’t until I married that I was introduced to Stuffing or Filling Balls. I’ve never liked bread stuffing because it is so “mushy” in texture. With stuffing balls there is an element of crunch that has made me for the first time actually ask for “stuffing.” These recipes come from my mother-in-law. I prefer the first recipe.
My dh is from Altoona, Pennsylvania. The grocery stores during this time of year sell bagged cubed bread that has no spices. This is the step saver I use to make these balls. But I have to buy my cubes up in PA when we visit, as down in Virginia I haven’t found these items. Or resort to making my own. I buy Italian white bread loaves, cut into cubes and dry on low heat in the oven until very crisp. Air-drying isn’t as effective.
Old Fashioned Bread Stuffing Balls
1 cup chopped celery
1 medium onion, chopped
1/3 cup margarine or butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper
8 cups dry bread cubes (make sure hard and crunchy)
3/4 cup chicken broth or water
Mix together all ingredients except broth. Add broth and form balls. Dry an hour or overnight. (You might want to double the butter and seasonings to make the balls stick together better.)
Bake at 20 minutes at 400 degrees F.
1 tablespoon melted butter
1/2 cup milk
2 teaspoons baking powder
1 small onion, diced
1 stalk celery, diced
2 eggs, beaten
12 slices stale bread (if using premade bread cubes, handful for each slice of bread)
Dice bread, add onion, celery, eggs, butter salt and pepper. Mix baking powder in hot milk, mix with bread mixture. Form into balls, dry an hour or overnight.
Bake for 20 minutes at 400 degrees.