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stuffing balls / bread stuffing

(16 ratings)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

These stuffing balls are always in demand at any big social gatherings that my immediate family has. I can always count on being asked to make these. And could make them in my sleep..LOL They aren't just for Thanksgiving in my family. I was requested by my niece to bring a crock pot full to her graduation party over the summer....they are delicious.. Normally I would use 10 loaves of bread, yes 10, and is never any left, when making for Thanksgiving. Today I am only using 3 loaves for a small gathering at Church..I hope you will try them. They are fattening, but so good!

(16 ratings)
yield serving(s)
prep time 40 Min
cook time 45 Min
method Bake

Ingredients For stuffing balls / bread stuffing

  • 3 - 16 oz
    loaves of french or italian bread, broken into bite sized chunks
  • 1 can
    ( 10 3/4 ounce) cream of chicken soup
  • 1 can
    ( 10 3/4 ounce) cream of celery soup
  • 3 stick
    butter, melted
  • 6
    eggs, beaten softly
  • 1/2 c
    chicken broth
  • 6 md
    stalks of celery, diced small
  • 2 md
    onions, diced small..if you like a lot add more..the more the merrier, they add to the flavor
  • 1 - 2 Tbsp
    salt
  • 1 1/2 Tbsp
    pepper
  • 1 - 1 1/2 tsp
    poultry seasoning
  • 2 - 3 Tbsp
    parsley, fresh or dried

How To Make stuffing balls / bread stuffing

  • 1
    Preheat oven to 325 degree Gather ingredients. You can pull the bread apart the day before using, and let dry. Sometimes I do, and sometimes I don't. It really makes no difference.
  • 2
    In an extra large bowl, or I use a canner or turkey roasting pan; so to have enough room to mix. Pull apart bread into bite sized pieces. Add the salt, pepper, parsley and poultry seasoning. I use my hands to mix well throughout.
  • 3
    Now, chop the onion and celery. In a skillet or saucepan; saute the vegetables just till tender in butter or oil, I used butter, about 3 tablespoons.
  • 4
    Add the vegetables to the bread, along with the soups and broth. Mix well; again I use my hands. Next, whisk the eggs lightly and add to the bread. Melt the butter in a small saucepan, add to the bread; Mix well.
  • 5
    The bread should now have the texture when squeezed together of a meatball. If it is not staying together, I have added more broth , soup, or another egg or two. Now, make the stuffing balls to the size of your liking. Mine are about the size of the bottom of a small soup can in diameter.
  • 6
    Now, place in a greased roasting pan, I added a little chicken broth to the pan also. Bake 40 - 50 minutes; unless you are going to finish in a crock pot with gravy. If so, just cook long enough so that the egg in them cooks enough to hold them together; about 25 to 30 minutes.
  • 7
    You can serve them as is or w/ gravy. I placed mine into my 8 quart crock pot; covered with gravy; cooked on low for about 3 hours. I then turned down to warm; till time to serve..They suck up a lot of the gravy, so don't plan on using that gravy for mashed taters..
  • 8
    Enjoy!..these really do have a wonderful, savory flavor..
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