For the sausage and herb stuffing, heat the oil in a
Combine leftover mashed potatoes, leftover stuffing, one egg, and approximately 1/
large bowl. Add dry stuffing mix, Mix well.
Add
Place croutons in a large bowl and set aside.
In a skillet, saute celery and onion in 1/2 cup butter.
Add the corn, water, poultry seasoning, salt and pepper.
Bring to a boil.
Remove from the heat, cook for 5 minutes.
Pour over croutons.
Add egg yolks and mix gently.
Shape 1/2 cupfuls into balls; flatten slightly.
Place in a greased 15 in x 10 in x 1 in baking pan.
Melt remaining butter; drizzle over the stuffing balls.
Bake, uncovered at 375 degrees for 30 minutes or until lightly browned.
00b0C.
Roll the stuffing into 24 balls & cook in the oven
In a mixing bowl, combine celery, onion, corn, water, pepper, thyme, stuffing mix and eggs.
Shape into 7 or 8 balls.
Place in slow cook pot.
Pour butter over balls.
Cover and cook for 3 to 4 hours on low heat.
Serve with broiled meats or roasts or use as extra dressing for chicken or turkey.
he dish alternatively with the stuffing balls and vegetables.
Lift the
hird shallow bowl.
Scoop stuffing, about 2 tablespoons per serving
Mix mashed potatoes, stuffing, eggs, Parmesan cheese, poultry seasoning,
ands.
Gently push the stuffing mixture into the corner of
owl.
Add in the stuffing mixture packet along with the
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.
ven to 350.
Prepare Stuffing, any recipe will do. I like
Heat oven to 350\u00b0F.
Fry bacon lightly sprinkled with brown sugar, watch carefully, so not to burn. Drain, crumble and set aside
In a small bowl, mix by hand, the bacon, oysters, stuffing, seasonings if using and water, adding more water if too dry or more stuffing if too wet.
Using a tablespoon, hand shape into balls. Place balls onto a rack on a foil lined baking sheet.
Bake 10 - 20 minutes, watching after 10 minutes for too much browning, ovens vary. Remove and serve.
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.
Combine stuffing mix with hot water. Break sausage into small pieces and add to moistened stuffing mix. Stir in onion, celery, egg and baking powder until evenly distributed. Shape into balls, using 1/4 cup mixture for each ball and place in baking pan. Cover with foil, securing tightly around pan. Bake in a slow oven (325\u00b0) 15 minutes. Remove foil. Raise oven temperature to 350\u00b0 and continue baking
25 minutes or until sausage is done. Makes 18 to 22 balls.
Preheat oven to 350\u00b0.
In large bowl, blend together egg, butter and water.
Stir in stuffing crumbs, sauce mix packet and cheese until blended.
Press and shape into 1-inch balls.
Place on greased cookie sheet.
Bake 12 minutes until brown.
Makes 3 dozen balls.
190 degrees C).
Combine stuffing mix, cream cheese, butter, and
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.
Preheat oven to 350\u00b0.
In a large bowl, blend together egg, butter and water.
Stir in stuffing crumbs, sauce mix packet and cheese until well blended.
Press and shape into 1-inch balls. Place on greased baking sheet and bake 12 minutes or until golden brown.
Serve warm.
Makes approximately 3 dozen balls.
May be baked ahead, then refrigerated or frozen.
Reheat to serve.