Stuffing balls

The ideas you can find on the internet.  Tonya found this one and posted it on Facebook.

Ingredients

2 loaves white bread
2 eggs
1 cup milk
1 cup water
1/4 cup butter
2 stalks celery, chopped
1 large onion, chopped
salt and pepper, to taste
1/4 cup fresh parsley, chopped
2 teaspoons ground sage
2 teaspoons poultry seasoning
Turkey broth

Stuff you will need

Cutting board with sharp knife

Frying pan

Baking tray or Cookie sheet

Pam cooking spray or parchment paper

Mixing bowls

Directions

Tear the bread into 1-1/2″ pieces including the crusts.

Preheat the oven to 275 F.

Spread the bread out on a cookie sheet and bake for 50 minutes.  This will toast the bread.

Transfer the bread to a large mixing bowl.  

Beat the eggs with the milk and water; sparingly, drizzle this mixture over the bread and mix it in just to moisten.

Saute the celery, and onions, in the butter until translucent. Salt and pepper to taste.

Add the warm celery, onion and butter mixture to the bread.

Add the parsley and sprinkle in a little rubbed sage.

Cover lightly with poultry seasoning.

Gently toss with your hands.

Gently push the stuffing mixture into the corner of your mixing bowl and allow to sit for 30 minutes to absorb the liquid in the bread.

Form the stuffing into balls about the size of a baseball.  Or, if you have the patience, about the size of large meatballs.

You may freeze the balls at this point by arranging on a baking sheet and flash freezing.

When frozen, place stuffing balls in the bread bag wrappers.

When ready to bake, place balls in a 9 x 13 inch pan with about 1/4″ hot broth in the bottom of the pan.

You can bake them frozen or defrosted, adjust your time accordingly.

Bake at 350 degrees Fahrenheit for about 30 minutes, basting a few times until browned

Comments and suggestions are ALWAYS welcome.