Stuffing Balls

INGREDIENTS

2 loaves white bread

2 eggs

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

Turkey broth




DIRECTIONS

-Open the loaves of bread and allow the bread to get stale for a day.

Tear the bread into 1-1/2" pieces including the crusts.

-Beat the eggs with the milk and water; sparingly, drizzle this mixture over the bread and mix it in just to moisten.

Saute the celery, onions, and green pepper in the butter until translucent. Salt and pepper to taste.

-Add the warm celery and butter mixture to the bread.

-Add the parsley and sprinkle in a little rubbed sage.

-Cover lightly with poultry seasoning.

-Gently toss with your hands.

-Gently push the stuffing mixture into the corner of your mixing pan and allow to sit for 30 minutes to absorb the liquid in the bread.

-Form the stuffing into small balls similar to a baseball.

-You may freeze the balls at this point by arranging on a baking sheet and flash freezing.

-When frozen, place stuffing balls in the bread bag wrappers.

-When ready to bake, place balls in a 9 x 13 inch pan with about 1/4" hot broth in the bottom of the pan.

-You can bake them frozen or defrosted, adjust your time accordingly.

Bake at 350 degrees Fahrenheit for about 30 minutes, basting a few times until browned.