STUFFING BALLS





Made recipe as stated and it came out perfectly and was super good!!! It doesnt get any better than this!!

INGREDIENTS :

- 2 loaves white bread
- 2 eggs
- 1 cup milk
- 1 cup water
- 1/4 cup butter
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1 small green pepper, chopped (optional)
- salt, to taste
- pepper, to taste
- 1/4 cup fresh parsley, chopped
- 2 teaspoons ground sage
- 1 1/2-2 teaspoons poultry seasoning
- Turkey broth

DIRECTIONS

First, open the loaves of bread and allow the bread to get stale for a day.
Next, tear the bread into 1-1/2″ pieces including the crusts.



Beat the eggs with the milk and water; sparingly, drizzle this mixture over the bread and mix it in just to moisten.
Saute the celery, onions, and green pepper in the butter until translucent. Salt and pepper to taste.
Add the warm celery and butter mixture to the bread.
Add the parsley and sprinkle in a little rubbed sage.
Cover lightly with poultry seasoning.
Gently toss with your hands.
Push the stuffing mixture gently into the corner of your mixing pan and allow to sit for 30 minutes to absorb the liquid in the bread.
Prepare the stuffing to be small balls similar to a baseball.
Freeze the balls at this point, just arrange on a baking sheet and flash freezing.
Place stuffing balls in the bread bag wrappers right after getting frozen.
In a 9 x 13 inch pan, place balls with about 1/4″ hot broth in the bottom of the pan when ready to bake of course.
You can bake them frozen or defrosted (as desired), adjust your time accordingly.
Bake  for about 30 minutes at 350 degrees Fahrenheit, basting a few times until browned.