Stuffing Balls

Stuffing Balls

Stuffing Balls

Stuffing Balls

Stuffing Balls

Course Appetizer

Ingredients
  

  • giblets from turkey (neck,liver, kidneys, heart)
  • 3 loaves of bread
  • 1 very small celery stalk
  • 1 large onion
  • 1 bundle fresh parsley
  • bacon
  • 1/2 bag of cubed dressing(Pepperidge Farms orArnolds)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp poultry seasoning
  • 2 eggs
  • 3 1/2 cups of water (atleast)

Instructions
 

  • Remove crust from bread and rip into small pieces
  • Remove giblets from turkey (neck, liver, kidneys, heart),put in sauce pan with enough water to cover (at least 3 1⁄2cups), and cook stove top about 15 minutes. Let cool andreserve the liquid and liver.
  • Finely chop celery and onion
  • Remove parsley leaves from stems
  • Cut up liver into fine, small pieces.
  • Mix bread, celery, onion, parsley, eggs, dressing, salt,pepper, liver, and poultry seasoning.
  • Add the giblet water to the mixture about 3 cups).
  • Mix well until everything is very wet.
    OPTIONAL: Leave wet mixture in fridge over night for amore flavorful experience
  • Mold wet mixture into hand sized balls
  • Wrap 1 strip of bacon around each ball
  • Place balls on non-stick cookie sheet
  • Cook in oven at 375 for 20-25 minutes then broil tilbacon is cooked but not crisp.
Keyword remax recipes, Stuffing Balls
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