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| Another tradition, Thanksgiving with at the Whimans! |
Ingredients
4 cups crumbled corn bread
(you can use the corn bread stuffing in
a bag or you can make your own!)
4 cups crumbled bread
(you can use the bread stuffing in a bag.I prefer unseasoned)
1 stick melted butter
3 T dried sage
2 tsp black pepper
2 onions, minced fine
5 stalks celery, chopped fine
6-8 cups chicken broth
Preparation
Boil the onion and celery in the chicken broth until onions and celery are tender. Set aside to cool thoroughly. Melt the butter. Put cornbread and bread stuffing into large bowl, add sage and black pepper, and butter. Strain the onions and celery out of the chicken broth, reserve broth. Add the onions and celery to stuffing mix. Mix with your clean hands until mixed well. Add chicken broth until the stuffing mixture easily makes a two-three inch ball. Roll stuffing into balls and put on greased baking sheet. They do not expand, so you can fit many stuffing balls on one sheet. (These can be made a day ahead and cooked on Thanksgiving day.) Cook at 400 degrees for 35-45 minutes-until lightly browned and "crispy". Serve with turkey gravy.
Notes from Liz
Stuffing balls are a southern Thanksgiving tradition. Each family has a recipe. This is my grandmother, "Granny" Lucy Berry's recipe. When I serve stuffing balls, I usually stuff the turkey with large cut pieces of onion, celery, and carrots-seasoned with poultry seasoning and salt. I don't serve these vegetables but they flavor the turkey and the broth for the gravy. Make extra because they are wonderful with left over turkey!
