Stuffing Balls

This is the perfect recipe for those of us who don't care for stuffing baked inside the turkey. The recipe came from a native of Pennsylvania, Lou Haywood, who passed it along more than 30 years ago. We've enjoyed it ever since.


*The bread must be stale and Lou suggests laying the slices out on the counter overnight (turning once if you think about it).

Since you need juice from the turkey for basting, we will assume the oven is preheated. The temperature for the stuffing balls is not crucial - between 300-350 degrees is fine. Tear the bread up into small pieces and place in a large mixing bowl. In a medium sized skillet, heat the butter and saute the onion just until soft but not brown. Add the sauted onion, eggs, celery, parsley and seasoning to the bread pieces. Form into balls to fit into muffin tins (the recipe should make 12 stuffing balls). About 45-60 minutes before the turkey is done, place the muffin tins into the oven. During the cooking time, baste several times with small amounts of juice/drippings from the turkey. Remove from the oven when golden brown and serve with your favorite gravy recipe. 6 servings.