*  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
                    - - - - - - - - - - - - - - - - - -