This year, I decided to make stuffing balls ahead of time for Christmas.
To make, take your favourite stuffing recipe (I used the Joy of Cooking‘s mushroom stuffing recipe), and add a bit more liquid than usual – if the mixture is too dry, it won’t form a ball. Stir in a whisked egg for every pound of bread used – this will help the balls to bind. Using a 1/3 measuring cup, scoop stuffing mixture and form a ball, repeat with remaining stuffing mixture. Place balls on a parchment lined baking sheet, and bake for 20 minutes at 375 F. Once they’ve cooled, freeze the balls in an airtight container. On Christmas, thaw in the fridge, then bake for 8 minutes in a 400 F oven until hot.
ps – I just watched the “Schweddy Balls” skit on SNL last night, so writing this post made me giggle!
Stuffing Balls is published on 2012-12-10T18:36:34-05:00 and last modified: 2014-03-16T13:03:02-04:00 by Kary Osmond