Stuffing Balls

A slight twist on a Thanksgiving standard. These stuffing balls work well for snacking since you can use it as finger food. You could also use your leftover stuffing to make these since they freeze well and can be reheated easily.

How do you like to repurpose leftovers?

Stuffing Balls

by CJ Huang

Use your leftover stuffing to make these delectable stuffing balls!

Materials:

Mass	Weight	Volume	Number	Material	Notes
		3 cups		dried stuffing
			2	eggs
			2	carrots
			2 stalks	celery, sliced	As an estimate, I used all the leafy parts of one large head of celery.
			2	large onions, diced
		1-2 tablespoons		butter
		2 cups		bread crumbs	optional
		1.5 cups		water or stock

Methods:

1. Melt butter in large pot, add onions, and coat well with butter.
2. Cut carrots into small pieces. I used a peeler to make strips, which I then cut into 1-2 mm slices. Add to onions and butter, stirring to mix.
3. Mince celery and add to pot.
4. Remove from heat, then add stuffing to pot and mix well.
5. Add water (or stock) until stuffing is moist, then add and mix in eggs.
6. Add in about 1 cup bread crumbs (enough so that the mixture is drier and easier to roll into balls). You could probably also just use less water and not add in the bread crumbs.
7. Take about 1-2 tablespoons at a time, and roll into balls.
8. Roll balls in bread crumbs.
9. Bake at 350°F until golden brown and delicious. Not really sure how long since I started out at 275°F and then changed to 300°F and then 350°F (I was making some other stuff at the same time). They could also be deep fried or pan fried depending on preferences. Freezing can be done before or after cooking, but reheating in the oven will result in a “crunchier” outer layer.