Kittencal's Make-Ahead Stuffing Balls Recipe

"The balls may be prepared and refrigerated up to 24 hours in advance, I have added in cooked sausage meat and/or dried cranberries also and they freeze well after baking, make certain to use 1-3 day old French or Italian bread I find that a 1-pound loaf is the perfect amount for this, the poultry amount seasoning may need to be adjusted to taste start with 1 teaspoon and add in more until you have the desired flavor or you may omit completely… These make a great alternative to a stuffing casserole and always well received at my holiday table. Amounts listed should yield about 12-14 balls but it will depend on how large you shape them"

Step by Step Method

Step 1

Generously grease or butter a 13 x 9-inch baking dish.

Step 2

In a large skillet heat butter over medium heat.

Step 3

Add in the onions and celery; cook stirring until softened (this may take about 10-12 minutes).

Step 4

Add in garlic, cayenne and mushrooms; cook for 3 minutes.

Step 5

Add in creamed corn, corn niblets, chicken broth 1 teaspoon poultry seasoning and parsley and 1 teaspoon black pepper; bring to a light simmer stirring constantly.

Step 6

Reduce heat to low and simmer for 15 minutes (season with salt to taste and more pepper and more poultry seasoning if needed also) remove from heat and cool for about 25 minutes or you may leave it longer if desired.

Step 7

After cooling mix in the eggs, then add in the bread cubes mixing until well combined.

Step 8

For easier handling refrigerate the mixture for at least 2 hours or more (if you find the mixture is too wet for handling after chilling then add in a little more bread).