Stuffing Balls / Bread Stuffing

Ingredients

  • 3 – 16 oz loaves of french or italian bread, broken into bite sized chunks
  • 1 can(s) ( 10 3/4 ounce) cream of chicken soup
  • 1 can(s) ( 10 3/4 ounce) cream of celery soup
  • 3 stick butter, melted
  • eggs, beaten softly
  • 1/2 c chicken broth
  • 6 medium stalks of celery, diced small
  • 2 medium onions, diced small..if you like a lot add more..the more the merrier, they add to the flavor
  • 1 – 2 Tbsp salt
  • 1 1/2 Tbsp pepper
  • 1 – 1 1/2 tsp poultry seasoning
  • 2 – 3 Tbsp parsley, fresh or dried

How to Make Stuffing Balls / Bread Stuffing

Preheat oven to 325 degree

Gather ingredients.

You can pull the bread apart the day before using, and let dry. Sometimes I do, and sometimes I don’t.
It really makes no difference.

In an extra large bowl, or I use a canner or turkey roasting pan; so to have enough room to mix.

Pull apart bread into bite sized pieces. Add the salt, pepper, parsley and poultry seasoning. I use my hands to mix well throughout.

Now, chop the onion and celery. In a skillet or saucepan; saute the vegetables just till tender in butter or oil, I used butter, about 3 tablespoons.

Add the vegetables to the bread, along with the soups and broth. Mix well; again I use my hands.

Next, whisk the eggs lightly and add to the bread. Melt the butter in a small saucepan, add to the bread; Mix well.

The bread should now have the texture when squeezed together of a meatball. If it is not staying together, I have added more broth , soup, or another egg or two.

Now, make the stuffing balls to the size of your liking. Mine are about the size of the bottom of a small soup can in diameter.

Now, place in a greased roasting pan, I added a little chicken broth to the pan also. Bake 40 – 50 minutes; unless you are going to finish in a crock pot with gravy. If so, just cook long enough so that the egg in them cooks enough to hold them together; about 25 to 30 minutes.

ou can serve them as is or w/ gravy.

I placed mine into my 8 quart crock pot; covered with gravy; cooked on low for about 3 hours. I then turned down to warm; till time to serve..They suck up a lot of the gravy, so don’t plan on using that gravy for mashed taters..

  1. Enjoy!..these really do have a wonderful, savory flavor..