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STUFFING BALLS

Ingredients And Procedures

Ingredients
1		turkey giblets
8	tablespoon	butter 4 ea celery tops
20	sl	bread
20	sl	bread, salt rising
16	oz	pepperidge farm stuffing
2	cup	chicken stock
2	each	onions, chopped
2	cup	chicken stock


Directions:
Boil giblets, butter, and celery tops until done. Toast breads, then break toast into small pieces. Add Pepperidge Farm stuffing to toast. Cook chopped onions in stock. When tender, add to bread mix. If dressing is too dry, add chicken stock for additional moisture. Preheat oven to 350. Form into serving-size balls and place in buttered baking dish. Spoon additional broth over balls. Bake 1 hour or until brown. This dressing is moist and is very easy to serve. If I have too much for Thanksgiving I freeze uncooked balls and use them at Christmas which helps speed up dinner that busy day. I hope that your kids will like this recipe; mine always liked the balls. The one secret to my dressing is salt Rising bread. My Grandmother always used it with other bread (we had to keep it a secret because my father hated salt rising even though you can not tell is is in there). I also have a hard time making just a little dressing and it always looks like I'm fixing for an army.

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<h1>STUFFING BALLS</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3>Ingredients</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>turkey giblets</TD><TD></TD></TR><TR><TD class=ingredient>8</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>butter 4 ea celery tops</TD><TD></TD></TR><TR><TD class=ingredient>20</TD><TD class=ingredient>sl</TD><TD class=ingredient>bread</TD><TD></TD></TR><TR><TD class=ingredient>20</TD><TD class=ingredient>sl</TD><TD class=ingredient>bread, salt rising</TD><TD></TD></TR><TR><TD class=ingredient>16</TD><TD class=ingredient>oz</TD><TD class=ingredient>pepperidge farm stuffing</TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>cup</TD><TD class=ingredient>chicken stock</TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>onions, chopped</TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>cup</TD><TD class=ingredient>chicken stock</TD><TD></TD></TR><TR><TD class=ingredient> </TD><TD class=ingredient> </TD><TD class=ingredient></TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4> Directions: </TD></TR><TR><TD colSpan=4>Boil giblets, butter, and celery tops until done. Toast breads, then break toast into small pieces. Add Pepperidge Farm stuffing to toast. Cook chopped onions in stock. When tender, add to bread mix. If dressing is too dry, add chicken stock for additional moisture. Preheat oven to 350. Form into serving-size balls and place in buttered baking dish. Spoon additional broth over balls. Bake 1 hour or until brown. This dressing is moist and is very easy to serve. If I have too much for Thanksgiving I freeze uncooked balls and use them at Christmas which helps speed up dinner that busy day. I hope that your kids will like this recipe; mine always liked the balls. The one secret to my dressing is salt Rising bread. My Grandmother always used it with other bread (we had to keep it a secret because my father hated salt rising even though you can not tell is is in there). I also have a hard time making just a little dressing and it always looks like I'm fixing for an army. </TD></TR></TBODY></TABLE> 
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