"STUFFING BALLS"
| Ingredients | | | 1 | | turkey giblets | | | 8 | tablespoon | butter 4 ea celery tops | | | 20 | sl | bread | | | 20 | sl | bread, salt rising | | | 16 | oz | pepperidge farm stuffing | | | 2 | cup | chicken stock | | | 2 | each | onions, chopped | | | 2 | cup | chicken 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.
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