We really loved these stuffing balls! The're not only moist and yummy but also simple and fast to make.!


- 2 loaves white bread
- 2 large eggs
- 1 cup of milk
- 1 cup of water
- 1/4 cup of butter
- 2 stalks celery, chopped
- 1 large onion, chopped
- Optional; 1 small green pepper, chopped
- salt, to taste
- pepper, to taste
- 1/4 cup of fresh parsley, chopped
- 2 teaspoons ground sage
- 1 1/2-2 teaspoons of poultry seasoning
- Turkey broth


1. First, open the loaves of bread then allow the bread to get stale for a day.
2. Now, tear the bread into 1 to 1/2″ pieces including the crusts.
3. When finished, beat the eggs with the milk and water; sparingly, drizzle this mixture over the bread, mixing it in just to moisten.
4. Saute the celery, onions, and green pepper in the butter until translucent. Salt and pepper to taste.
5. Add the warm celery and butter mixture to the bread.
6. Add the parsley and sprinkle in a little rubbed sage.
7. Cover lightly with poultry seasoning.
8. Gently toss with your hands.
9. Push gently the stuffing mixture into the corner of your mixing pan then let to sit for 30 minutes to absorb the liquid in the bread.
10. You can form into small balls similar to a baseball the stuffing.
11. Please freeze the balls at this point by arranging on a baking sheet and flash freezing.
12. When frozen, place stuffing balls in the bread bag wrappers.
13. Once you're ready to bake, place in a 9 x 13 inch pan  balls with about 1/4″ hot broth in the bottom of the pan.
14. You may want to bake them frozen or defrosted, be sure to adjust your time accordingly.
15. Bake at 350 degrees Fahrenheit basting a few times until browned, for about 30 minutes.