Recipe Feeds:

















General kitchen advice

Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.


Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.


Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).






STUFFING BALLS
STUFFING BALLS Category Stuffing Recipes 
Views 445 
Ratings 0 
Ingredients And Procedures
Ingredients
1turkey giblets
8tablespoonbutter 4 ea celery tops
20slbread
20slbread, salt rising
16ozpepperidge farm stuffing
2cupchicken stock
2eachonions, chopped
2cupchicken stock
  

Directions:

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.
 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: