The Richmond Register

Lifestyles & Community

November 20, 2013

Time for the ‛turkey talk’

(Continued)

RICHMOND — Several have asked me to repeat my recipe for stuffing balls.

AUNT HELEN’S STUFFING BALLS

Go to the bread store and buy three loaves of day old bread. Set out for about three days in a large bowl to dry out.

Mix one bag of herb-type stuffing with the bread that you have broke up in this bowl. Add half cup of poultry seasoning to this mixture.

In a saucepan sauté 1 cup each of chopped onion and chopped celery in half cup of butter until softened. And to bread mix. Moisten with about 1 cup of water.

Form into balls the size of a baseball. If you want smaller ones, do the golf-size balls.

Place in a large casserole and bake for 45 minutes at 350 degrees. Pour any of your turkey gravy over the balls and heat for another 15 minutes.

The trick to the success of this is to make sure your balls are solid before baking. Enjoy.

Arritta Morris holds a bachelor’s degree in nutrition and a master’s degree in counseling from Eastern Kentucky University. She is certified as a food service specialist by the School Nutrition Association.

 

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