“This is an heirloom recipe made by many members of my family. It can be made ahead of the holidays and the balls frozen. One less job at the end.
We always formed the stuffing into balls so they were easy to serve individually, easy to grab a cold stuffing ball as leftovers. My Grandma made extra to freeze and use for stuffed chicken breasts later.
Grandma always said to try and get a little bit (a speck) of poultry seasoning on each piece of bread. If you like to stuff a bird with it, just place the stuffing balls in the cavity loosely.”
2 loaves white bread
1 cup milk
1 cup water
1/4 cup butter
2 stalks celery, chopped
1 large onion, chopped
1 small green pepper, chopped (optional)
salt, to taste
pepper, to taste
1/4 cup fresh parsley, chopped
2 teaspoons ground sage
1 1/2-2 teaspoons poultry seasoning
Click on the Next Page Arrow Button For The Full Recipe and don’t forget to SHARE with your Facebook friends. Enjoy