Stuffing Balls
60 mins (prep 30, cooking 30)
13 ingredients
1 servings
This is an heirloom recipe made by many members of my family. It can be made ahead of the holidays and the balls frozen. One less job at the end. We always formed the stuffing into balls so they were easy to serve individually, easy to grab a cold stuffing ball as leftovers. My Grandma made extra to freeze and use for stuffed chicken breasts later. Grandma always said to try and get a little bit (a speck) of poultry seasoning on each piece of bread. If you like to stuff a bird with it, just place the stuffing balls in the cavity loosely. Unsure of yield. Times do not allow for day of bread getting stale. I always mix mine in a large roasting pan.

Categories:  <-60-mins , holiday , side-dish , easy , heirloom~historical , christmas , healthy , stuffings-dressings , time-to-make ,
Share on Newzsocial



Serving Size (423.25 g)
Servings 1
Amount per Serving
Calories 895.41 Calories from Fat 495.72
% Daily Value *
Total Fat 55.08g 84.74%
Saturated Fat 34.78g 173.88%
Trans Fat 1.94g %
Cholesterol 209.97mg 69.99%
Sodium 1010.81mg 42.12%
Total Carbohydrate 60.31g 20.1%
Dietary Fiber 0.25 g 1.02%
Sugars 58.9 g %
Protein 41.88g 83.76%
Vitamin A 1747.38IU% Vitamin C 7.11mg%
Calcium 1464.5mg% Iron 1.17mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
stalks celery, large, fresh parsley, ground sage