*  Exported from  MasterCook  *

                              STUFFING BALLS

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Holiday

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       x            Turkey giblets
   8       tb           Butter
   4                    Celery tops
  20       sl           Bread
  20       sl           Bread, salt rising
  16       oz           Pepperidge Farm stuffing
   2       c            Chicken stock
   2                    Onions, chopped
   2       c            Chicken stock

  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.
  
  Source: PAMELA BROWN   (GMNF21C) Posted by C.SVITEK
  [cathy] Mon Nov 23, 1992 From the recipe files of
  Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253
 


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