Stuffing Balls

* Exported from MasterCook *

STUFFING BALLS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 x Turkey giblets
8 tb Butter
4 Celery tops
20 sl Bread
20 sl Bread, salt rising
16 oz Pepperidge Farm stuffing
2 c Chicken stock
2 Onions, chopped
2 c Chicken stock

Boil giblets, butter, and celery tops until done.
Toast breads, then break toast into small pieces. Add
Pepperidge Farm stuffing to toast. Cook chopped onions
in stock. When tender, add to bread mix. If dressing
is too dry, add chicken stock for additional moisture.
Preheat oven to 350. Form into serving-size balls and
place in buttered baking dish. Spoon additional broth
over balls. Bake 1 hour or until brown.

This dressing is moist and is very easy to serve. If
I have too much for Thanksgiving I freeze uncooked
balls and use them at Christmas which helps speed up
dinner that busy day. I hope that your kids will like
this recipe; mine always liked the balls.

The one secret to my dressing is Salt Rising bread. My
Grandmother always used it with other bread (we had to
keep it a secret because my father hated salt rising
even though you can not tell is is in there). I also
have a hard time making just a little dressing and it
always looks like I'm fixing for an army.

Source: PAMELA BROWN (GMNF21C) Posted by C.SVITEK
[cathy] Mon Nov 23, 1992 From the recipe files of
Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253



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