Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder.
Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes.
Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.
Cook onion and celery in butter.
Add corn, water, salt, pepper, poultry seasoning and thyme.
Bring to boil.
Pour over bread stuffing and mix lightly.
Add egg yolks and shape into 12 balls.
Place in shallow pan and pour melted butter over all. Bake in preheated oven at 350\u00b0 for about 15 minutes.
urkey giblet stock and herbed bread stuffing.
Roast turkey:
Preheat
Prepare corn bread per package; cool and cube.<
Put celery, onion, carrots and 1/4 cup parsley in food processor.
Chop coarse.
Place butter in large frying pan and saute vegetables.
Add corn bread stuffing mix, apples, raisins, creamed soups, lemon and orange juice, walnuts and 1/4 cup parsley.
Salt and pepper to taste.
Add chicken stock until moist.
Cook 20 minutes covered with tinfoil at 300\u00b0.
Remove foil last 10 minutes.
leftover stuffing, one egg, and approximately 1/2 of the bread crumbs
For the sausage and herb stuffing, heat the oil in a
bout 1/3 of the bread cubes. Turn into a deep
Open the loaves of bread and allow the bread to get stale for
Cook celery, onion and parsley in butter.
Add bouillon cubes. Pour over bread.
Add egg and 1/4 cup milk.
Shape in balls the size of golf balls and place them in a greased 9 x 13-inch pan. Mix soups with the remaining milk.
Cover bottom of pan with soup mixture.
Spoon remaining soup over top of stuffing balls.
Bake at 325\u00b0 for about 1 hour.
ven to 350\u00b0. Crumble bread into small pieces; toast until
Heat oleo with water until oleo melts.
Stir into stuffing mix.
Add corn (drained) and parsley.
Then stir in eggs.
Shape in balls, pressing together.
Add a little more water, if necessary.
Arrange in buttered shallow baking dish.
Cover and refrigerate.
About 1 hour before baking, remove from refrigerator.
Bake, uncovered, in hot oven at 400\u00b0 for 15 minutes or until heated and lightly browned.
Makes 20 to 22 balls.
br>Cut or rip up bread; add onion and celery in
Heat margarine with water until margarine is melted.
Stir into stuffing mix.
Add remaining ingredients.
Shape into 20 to 22 balls, pressing together and adding a little more water. Arrange in buttered shallow baking dish; cover and refrigerate. About 1 hour before baking, remove from refrigerator.
Bake, uncovered, in preheated 400\u00b0 oven 15 minutes or until heated and light brown.
Arrange around roast or serving dish.
Yield:
20 to 22 balls.
Cook celery, onion and parsley in butter.
Add bouillon cubes. Pour over cubed bread, poultry seasoning, salt and pepper.
Add eggs and 1/4 cup milk.
Shape into medium-size balls and place in 9 x 13-inch dish.
Mix soup with remaining milk.
Cover bottom of dish with soup mixture.
Spoon remaining soup over top of stuffing balls.
Bake uncovered 45 minutes at 325\u00b0.
In a bowl, stir stuffing mix and soup mix.
Melt butter over medium heat.
Add pecans and saute.
Add pecans and butter, corn, water and orange juice to stuffing and toss.
Spoon into 2-quart casserole.
Cover.
Bake in a 350\u00b0 oven for 30 minutes or until heated.
Makes 10 to 12 servings.
Heat butter with water in large saucepan until butter melts. Stir in stuffing mix and add corn and parsley.
Stir in eggs.
Add more water if needed.
Shape into balls and arrange in buttered, shallow baking dish.
Cover and refrigerate for about 1 hour. Remove from refrigerator.
Bake uncovered in preheated 400\u00b0 oven for 15 minutes.
Preheat oven to 375 degrees Fahrenheit.
Line a baking sheet with foil paper and lightly grease the foil for easy clean up.
Heat butter or margarine in a large skillet.
Add onion and celery and saute gently until soft.
Combine remaining ingredients with the celery and onion mixture, adding any variations you like.
Shape mixture into 8 balls. Dampen hands with cold water if necessary.
Place stuffing balls on prepared baking sheet.
Bake at 375 degrees Fahrenheit for about 20 minutes or until set.
Melt butter in a large pot.
Add celery, onion, and mushrooms.
Simmer about 5 minutes to slightly soften vegetables.
Toss in dressing mix to spread butter evenly.
Stir in liquid and toss.
Place in a greased casserold dish, cover, and bake at 350 degrees for about 45 minutes.
Uncover the last 15 minutes for a crisper top.
NOTE: The new packages of dressing have only 10 ounces per box, but the recipe still works as well.
Bread Stuffing:
In large saucepan,over