It is Thanksgiving month 2023 and I am going to my the girls a really pumped up all day meal. It will start with the 11 am snack platters and move into the 4 pm meal. Here I am offering the 2023 request my gal has made for the stuffing. Let’s make my version of a Stuffing Ball.
1⁄3 cup salted butter
1/4 cup finely chopped carrots
1⁄4 cup finely chopped sweet onion
1⁄2 cup finely chopped celery
1/2 cup seasoned breakfast sausage (I am using a Jimmy Dean Breakfast Sausage)
5 cups Texas toast sized bread cubes, 1/2-inch (I will let my bread cubes dry hard, thus I make them three days before I need them)
1⁄2 cup chopped parsley (fresh)
1⁄4 tsp black pepper
1 tsp salt
1⁄2 tsp poultry seasoning
2 eggs (well beaten)
1 cup plus reserve 1/2 cup extra chicken stock (I will use a boxed or canned chicken stock)
3 tbsp. olive oil
Preheat oven to 375 degrees Fahrenheit.
Place parchment baking paper on a medium sized baking pan
Place dried bread cubes in a mixing bowl
Drizzle olive oil over the bread cubes
Season the bread cubes with poultry seasoning and place cubes on the baking pan
Place pan in oven and lightly brown the cubes
In a large skillet melt butter (you can substitute margarine)
Add onion, carrots and celery and sauté gently until soft.
Add sausage to veggies and continue cooking until the sausage is just starting to brown
Combine remaining ingredients with the celery and onion mixture, adding any variations you like.
Shape mixture into 8 balls. Dampen hands with cold water if necessary.
Place stuffing balls on 2nd prepared baking sheet.
Bake at 375 degrees Fahrenheit for about 20 minutes or until set.