Stuffing Balls / Bread Stuffing

• Meat

  • 1 tsp Poultry seasoning

• Produce

  • 6 medium stalks Celery
  • 2 tbsp Parsley, fresh or dried

• Refrigerated

  • 6 Eggs

• Canned Goods

  • 1/2 cup Chicken broth
  • 1 can(s Cream of celery soup
  • 1 can(s Cream of chicken soup

• Baking & Spices

  • 1 1/2 tbsp Pepper
  • 1 tbsp Salt

• Bread & Baked Goods

  • 3 16 oz loaves French or italian bread

• Dairy

  • 3 stick Butter

Found on justapinch.com

Description

Ingredients

• 3 - 16 oz loaves of french or italian bread, broken into bite sized chunks
• 1 can(s) ( 10 3/4 ounce) cream of chicken soup
• 1 can(s) ( 10 3/4 ounce) cream of celery soup
• 3 stick butter, melted
• 6 eggs, beaten softly
• 1/2 c chicken broth
• 6 medium stalks of celery, diced small
• 2 medium 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

Directions

• 1Preheat 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 dont. It really makes no difference. 2In 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. 3Now, 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. 4Add 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. 5The 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. 6Now, 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. 7You 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 dont plan on using that gravy for mashed taters.. 8Enjoy!..these really do have a wonderful, savory flavor..