Grandma's Heirloom Stuffing Balls
This cherished family recipe for Grandma's Heirloom Stuffing Balls is perfect for the holidays or any gathering. Made with simple, wholesome ingredients, these stuffing balls are not only easy to grab as leftovers but also versatile enough to stuff inside your favorite poultry. Preparing them ahead of time can ease holiday stress, as they freeze beautifully for later use. According to Grandma, the secret is to ensure every piece of bread gets a hint of flavorful poultry seasoning, making every bite deliciously seasoned. Whether served alongside roasted meats or as a standalone side, these stuffing balls will evoke warm memories of family feasts and cozy gatherings.
N/A
Servings
150
Calories
13
Ingredients
Ingredients
white bread
2 loaves (torn into 1½ inch pieces)
eggs
2 (beaten)
milk
1 cup (none)
water
1 cup (none)
butter
¼ cup (melted)
celery
2 stalks (chopped)
onion
1 large (chopped)
green pepper
1 small (chopped)
salt
to taste (none)
pepper
to taste (none)
fresh parsley
¼ cup (chopped)
ground sage
2 teaspoons (none)
poultry seasoning
1½-2 teaspoons (to taste)
Instructions
1
Begin by removing the crusts from both loaves of white bread, then tear the bread into 1½-inch pieces. Leave the pieces out at room temperature for at least one day to allow them to become stale.
2
In a large bowl, whisk together the eggs, milk, and water until well combined. Drizzle this mixture over the stale bread pieces, mixing gently to moisten without soaking. Set aside.
3
In a large skillet, melt the butter over medium heat. Add the chopped celery, onion, and green pepper, sautéing until the vegetables are soft and translucent, about 5-7 minutes. Season with salt and pepper to taste.
4
Pour the sautéed vegetable mixture into the bread bowl, followed by the chopped parsley and 1 teaspoon of ground sage. Generously sprinkle the poultry seasoning over the mixture. Using your hands, gently toss everything together until evenly combined.
5
Allow the mixture to sit in the mixing pan for 30 minutes to let the flavors meld and the bread absorb the wet ingredients.
6
Preheat your oven to 350°F (175°C). After resting, gently form the stuffing mixture into balls roughly the size of a baseball.
7
To freeze the stuffing balls, arrange them in a single layer on a baking sheet and place them in the freezer until solid. Once frozen, transfer the balls to bread bags for storage.
8
When ready to bake, place the stuffing balls in a 9x13 inch baking dish. Add about ¼ inch of hot broth to the bottom of the pan to keep the balls moist.
9
Bake the stuffing balls at 350°F for approximately 30 minutes, basting a few times, until they are golden brown and heated through. Adjust baking time if cooking from frozen.
Nutrition Information
7
Fat
18
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Grandma's Heirloom Stuffing Balls?
They are a cherished family recipe perfect for holidays or gatherings, made with wholesome ingredients and shaped into convenient individual portions.
What type of bread is recommended for this recipe?
The recipe calls for two loaves of white bread with the crusts removed.
How should I prepare the bread?
Tear the bread into 1.5-inch pieces and leave them out at room temperature for at least one day to become stale.
What is the liquid base for the stuffing?
The liquid base consists of 2 beaten eggs, 1 cup of milk, and 1 cup of water whisked together.
How do I moisten the bread pieces?
Drizzle the egg, milk, and water mixture over the stale bread pieces and mix gently to moisten without soaking.
What vegetables are included in the stuffing?
The recipe uses 2 stalks of chopped celery, 1 large chopped onion, and 1 small chopped green pepper.
How should the vegetables be cooked?
Sauté the celery, onion, and green pepper in 1/4 cup of melted butter for 5-7 minutes until soft and translucent.
What herbs and seasonings are used?
The recipe uses fresh parsley, ground sage, poultry seasoning, salt, and pepper.
What is Grandma's secret for the best flavor?
According to Grandma, the secret is ensuring every piece of bread gets a hint of flavorful poultry seasoning.
How should I mix the ingredients together?
Use your hands to gently toss the sautéed vegetables, bread, and seasonings together until evenly combined.
Why does the mixture need to sit for 30 minutes?
Allowing the mixture to rest helps the flavors meld and ensures the bread properly absorbs the wet ingredients.
What size should the stuffing balls be?
The stuffing mixture should be gently formed into balls roughly the size of a baseball.
What is the oven temperature for baking?
The stuffing balls should be baked at 350°F (175°C).
Can I freeze the stuffing balls?
Yes, they freeze beautifully. Arrange them in a single layer on a baking sheet until solid, then transfer to bread bags.
How do I keep the stuffing balls moist while baking?
Add about 1/4 inch of hot broth to the bottom of the baking dish to provide moisture.
How long do they need to bake?
Bake them for approximately 30 minutes until they are golden brown and heated through.
Should I baste the stuffing balls?
Yes, it is recommended to baste the balls a few times during the baking process.
Can these be used to stuff poultry?
Yes, these stuffing balls are versatile enough to be stuffed inside your favorite poultry.
Are these suitable for make-ahead meals?
Absolutely, preparing them ahead of time and freezing them can help ease holiday stress.
How many calories are in a serving?
Each serving contains approximately 150 calories.
How much fat is in one stuffing ball?
There are approximately 7 grams of fat per serving.
What is the carbohydrate count?
There are 18 grams of carbohydrates per serving.
How much protein is provided per serving?
Each serving contains about 4 grams of protein.
What size baking dish should I use?
A 9x13 inch baking dish is recommended for baking the stuffing balls.
Do I need to adjust baking time for frozen balls?
Yes, you should adjust the baking time if you are cooking the stuffing balls directly from frozen.
Can I use different types of bread?
While the heirloom recipe specifies white bread, you could experiment with other types, though it may change the traditional flavor.
What can I serve these with?
They are excellent alongside roasted meats, as a standalone side, or as holiday leftovers.
How much poultry seasoning should I use?
The recipe suggests 1.5 to 2 teaspoons, or to taste.
Is fresh or dried parsley better?
The recipe specifically calls for 1/4 cup of chopped fresh parsley.
How many stalks of celery are needed?
You will need 2 stalks of celery, chopped.