Stuffing Balls

This recipe was originally from Kelly McNelis and the Evanovich family. 🙂 We loved it so much that has now become a Forsythe Family Favorite, we make it every Thanksgiving. They are good hot or cold, with gravy…mmmm!

1 and 1/2 pounds of Bacon

4 loaves of bread, cubed and dried but not hard

1 and 1/2 onions (large but not jumbo)- diced

1/2 stalk of Celery -diced

2 sticks of margarine or butter

7 eggs (Large or jumbo) and 1/4 cup of milk

celery salt

pepper

poultry seasoning

dried parsley

I use Home Pride Buttertop White Bread, then cut off 1/2 the crust, and cut the bread into cubes. I let this dry overnight in an open pan or large bowl. I sprinkle the seasonings over the bread and gently toss thru. Cut bacon into small pieces (dice). This is easier if it is slightly frozen. Saute bacon in a frying pan until soft (but not brown or crunchy!). Saute celery and onion in margarine. Combine bacon and celery/onion mixture in one pan. Scramble eggs and milk in a separate bowl. Pour the bacon/celery mixture over the bread and mix thru gently- add the egg mixture and mix thru gently again. I use my hands with gloves on, but a large spoon will be okay also- do not smash bread. The bread will absorb the liquid. Every cube should be covered but not mushy.

Shape the mixture into balls 2-3 inches wide. Line up in a casserole dish with a little space in-between. I use non-stick foil or a little spray. I place the casserole onto a cookie sheet, pour a little water into the cookie sheet and cover the whole thing with foil. (This prevents the stuffing from drying out.) Bake in a preheated 350 degree oven for about 60 minutes. You may loosen the foil so it just sits on top if you want the stuffing balls a little drier or browned/crusted the last 15 minutes.

Sometimes I make them ahead and refrigerate, then reheat in the oven while making the gravy/cutting the turkey, etc.