The Best Tasting Stuffing Balls Ever For Your Thanksgiving or Turkey Dinner.
A Bachner Family Favorite Recipe
When I was growing up my mother Ruth Bachner who is now deceased cooked the family's Thanksgiving dinner with family over to enjoy it. It was a yearly tradition that I miss to this day. For me Thanksgiving was and is the best meal of the year. It was the traditional meal of turkey, cranberries, mash potatoes, corn, green bean casserole, stuffing, a fruit Jello dish, baked rolls, yams, apple and pumpkin pie, and more.
The best part however was her famous stuffing balls. I didn't know anyone who did not like them. While my mother has passed away the tradition of making these stuffing balls lives on. I have personally made them and some variations there of and those whom I have made them for loved them also. I do not know where my mother got this recipe I just know that Thanksgiving is not Thanksgiving without the stuffing balls. I did assume it was a favorite recipe from her mother or my grandmother Freda Waechter. I got this recipe from my mother's handwritten cookbook.
If you would like to try them here is the very simple recipe. Feel free to experiment a little with some ingredients. Prepare this recipe the day before your meal. This recipe will serve 6-8 guests.
In a large bowl place 9 cups of bread crumbs. The crumbs should be pieces and stale. I usually start this bread crumb gathering processs a couple of weeks before Thanksgiving.
I personally use a combination of white bread, wheat, rye, and a little pumpernickel. Be creative and put in what you find. I sometimes throw in a box of stuffing mix if it is in the pantry.
In the bowl with the bread crumbs place the following and mix well: Set Aside.
* 3 Eggs mixed well
* 1.5 Teaspoon of salt
* 3-4 Dashes of pepper
* 12 Springs of fresh parsley chopped well
* 3 Medium onions chopped small
In a medium pan melt 9 teaspoons of butter or margarine. When the butter or margarine is melted remove from heat and pour on your stuffing mixture above. Mix with spoon so all stuffing mixture and ingredients are moist and bind able. Make adjustments if needed.
Place in refrigerator for 15-30 minutes and then remove.
Remove from refrigerator. Mold stuffing balls in your hands to approximately 1-1 1/2 inch in diameter. Do this for all the stuffing mixture and place in pan. Cover pan and refrigerate overnight.
If you are making a turkey dinner and are ready to make gravy after the bird is cooked prepare your gravy the way you like it. My mother preferred light thin gravey. After your gravy is prepared and heated place the stuffing balls in the gravy and heat until low boil. Remove stuffing balls, drain, and place in a serving dish. The thickness of the gravy is up to you. You are now ready to enjoy.
I hope you and your family enjoy this recipe. It will serve 6-8 guests.
9 cups of bread crumbs
3 eggs mixed well
1-2 Teaspoon of salt
3 Dashes of pepper
12 Springs of fresh parsley chopped fine
3 medium onions chopped fine
9 Teaspoons of butter or margarine melted.
Feel free to make you own adjustments for your personal favorites. You can substitute by adding or using celery, red pepper, garlic, garlic powder, sage, olive oil, poultry seasoning, etc.