Originally Posted by michlowe
My DS makes dressing balls. She makes dressing, then forms it into balls, slightly bigger then a good sized meat ball. Then she cooks them on a cookie sheet. They are fabulous and wonderful for leftover snacking!!!
I would love to know more of this. ie., what temp for the oven, and. Well the only items in my stuffing are; bread (of course), celery and onions (cooked first in butter), sage, s&p, chicken broth. Would this work doing the stuffing balls?, cause those sound good and perhaps could be frozen for whenever. What do you think?