Time 56m Yield 24 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray. Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute. Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined. Shape mixture into 2-inch balls and arrange on prepared baking sheet. Bake until golden and crisp, about 20 minutes.
Time 40m Yield 10 Number Of Ingredients 13 Steps:
Preheat the oven to 375 degree F. Grease a rimmed baking sheet. Add the butter to a large skillet over medium heat. Add the onions and celery and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Remove the pan from the heat. Combine the beaten eggs and broth in a bowl and whisk to combine. Stir the onion and celery into the egg mixture. Add the parsley, sage, poultry seasoning, black pepper, and nutmeg. Mix well. Place the bread cubes in large bowl. While stirring, pour the broth mixture into the bread cubes and continue to stir until completely coated. Form the stuffing into 2-inch balls. Place on the greased baking sheet. Drizzle each stuffing ball with a little melted butter. Place the baking sheet in the oven and bake at 375 degrees F for 20 minutes or until crisp on the outside and heated through. Serve hot, garnished with sage leaves if desired.
Time 1h Yield 20 Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder. Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes. Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.
Time 40m Yield 8 stuffing balls, 8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with foil paper and lightly grease the foil for easy clean up. Heat butter or margarine in a large skillet. Add onion and celery and sauté gently until soft. Combine remaining ingredients with the celery and onion mixture, adding any variations you like. Shape mixture into 8 balls. Dampen hands with cold water if necessary. Place stuffing balls on prepared baking sheet. Bake at 375 degrees Fahrenheit for about 20 minutes or until set.
Time 40m Yield 36 balls Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees. Combine prepared stuffing with spinach, egg and cheese in a large bowl. Form 1 inch balls out of mixture. Place on ungreased baking sheet and bake for 20- 30 minutes or until golden brown. Serve on toothpicks with mustard for dipping.
Time 45m Yield 10 dressing balls, 10 serving(s) Number Of Ingredients 10 Steps:
Toast all the bread and rip or cut into small pieces. Place in a large mixing bowl. Melt the butter in a large skillet over medium heat. Add the onions and celery and saute until softened. Remove from the heat. Add the beaten eggs to the broth and blend well. Add the parsley, sage, poultry seasoning, and pepper mix well. Mix the sauted vegetables with the bread cubes and then pour broth mixture over all and stir. Shape the mixture into 2-inch balls and place on a greased cookie sheet, drizzle a small amount of melted butter over the balls. Bake uncovered in 375 degrees F oven for 25 minutes.
Time 35m Yield 8 servings. Number Of Ingredients 11 Steps:
Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add celery and onion; cook and stir until tender, 3-5 minutes. Remove from the heat. Stir in remaining ingredients. Shape into eight balls. , Place on a greased baking sheet. Bake until a thermometer reads 160°, about 20 minutes.
Time 50m Yield 11 servings Number Of Ingredients 4 Steps:
Heat the oven to 350 degrees F. Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake for 30 minutes or until hot. Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve key lime pie.
Time 1h10m Yield 8 to 10 servings Number Of Ingredients 10 Steps:
Preheat the oven to broil. Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don’t burn. Remove the cubes and switch the oven to 375 degrees F. Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl. Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.
Time 30m Yield 6 servings. Number Of Ingredients 4 Steps:
In a bowl, combine beef and stuffing mix. Shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in oil in small batches; drain. Return all meatballs to the pan; add spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat is no longer pink.
Time 1h Yield 12 Number Of Ingredients 11 Steps:
Heat oil in a large skillet over medium heat. Add red bell pepper, celery, and onion; cook and stir until softened, 5 to 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Combine stuffing mix, cream cheese, butter, and beaten egg in a large bowl; add hot water and mix well until incorporated. Let sit until liquid is absorbed, about 10 minutes. Stir in red bell pepper mixture. Shape into 1-inch balls. Place bread crumbs in a shallow dish. Roll balls in bread crumbs; arrange them on a baking sheet. Flatten slightly into patties. Wrap patties in bacon. Bake in the preheated oven until bottoms are browned and crisp, about 10 minutes. Flip and continue baking until crisp on top, about 10 minutes more.
Time 2h40m Yield 16 Number Of Ingredients 13 Steps:
Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour, poultry seasoning, savory, sage, dill, black pepper, and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed. Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour. Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Sauté celery, onion, mushrooms, and spices in butter for 5 minutes. Toss bread cubes in sauté mixture. Cover and cool in refrigerator overnight. Loosely stuff in the front neck cavity and back end of turkey. Allow about 1 cup of stuffing for each pound of turkey. If you prefer to cook the stuffing separate from the bird, place in a casserole dish (glass or metal). Cook at 350 for 45-50 minutes, basting frequently with stock. WATCH IT! It will burn easily.
Time 1h Yield 12 servings Number Of Ingredients 8 Steps:
Heat oven to 325ºF. Cook and stir celery and peppers in dressing in large skillet on medium-high heat 5 min. or until vegetables are crisp-tender. Add sausage and corn; cook 10 min. or until sausage is no longer pink, stirring occasionally. Drain. Mix sausage mixture, stuffing, water and egg in large bowl. Shape into 24 balls. Place in 2 greased foil-lined 15x10x1-inch pans. Bake 20 to 25 min. or until done (160ºF), turning after 10 min.
Time 1h5m Yield 24 appetizers Number Of Ingredients 10 Steps:
In medium bowl, combine egg, sausage, stuffing mix and sage. Mix thoroughly. Shape into 1 inch balls. Add to large skillet. Cook over medium heat, turning occasionally, 5-8 minutes or until browned on all sides. Remove from skillet. Drain on paper towels. Drain fat from skillet and discard. Add water, ketchup, chili sauce, brown sugar, soy sauce and vinegar to skillet. Stir well. Return meatballs to skillet and stir to coat. Bring to a boil over medium-high heat. Cover. Reduce heat to medium-low and simmer 30 minutes, stirring occasionally. Transfer to chafing dish and serve with wooden picks. You can also bake these with the sauce in the oven set at 350 for 30-35 minutes.
Time 1h10m Yield 8 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 2-in. balls. In a large skillet, brown meatballs in batches in oil over medium-high heat. , Place in a 2-qt. baking dish. Combine soup and water; pour over meatballs. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer inserted in meatballs reads 160°.
