Ever Best Stuffing Balls

Best-Ever Stuffing Balls Barb Rudyk of Alberta, Canada shared her recipe with us. She writes, "I always have these savory treats on hand in the freezer...they're quick to reheat for unexpected company!"
Photo by Joanne E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 10

    c. dry bread crumbs, or 1 loaf

  • day-old bread, cubed

  • 1/2

    c. butter

  • 1

    c. celery, finely diced

  • 1

    onion, finely diced

  • 10-3/4 oz. can cream of

  • mushroom soup

  • 1

    t. dried sage

  • 1

    t. dried thyme

  • 1

    t. salt

  • 1/2

    c. fresh parsley, chopped

  • or 1/4 c. dried parsley

Directions

Place bread crumbs or cubes in a large bowl. In a skillet over medium heat, melt butter. Sauté celery and onion until tender; add celery mixture to bowl. Add soup and seasonings; mix well. Form mixture into 12 to 14 balls. Place in a greased 13"x9" baking pan; cover with aluminum foil. Bake, covered, at 350 degrees for 25 minutes. Serves 6.

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