"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Stuffing Balls Recipe

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This recipe for Stuffing Balls, by , is from Reed's and Carroll's "Sharing Our Family Favorites", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anise Carroll, Carter
Added: Friday, October 28, 2005


1 12 ounce roll pork sausage
1 cup diced celery
1 cup chopped onions
1 cup chopped pecans or walnuts
1 cup chopped mushrooms
1 tablespoon ground sage
1 8 ounce package herb seasoned cube stuffing mix
1 8 ounce package cornbread stuffing mix
1 cup applesauce
1 cup crushed pineapple
1/2 cup orange marmalade
1/2 cup brandy
2 tablespoon vegetable oil

In a large pot,cook sausage until lightly browned.Add celery and onions .Cook 5 minutes.Stir in nuts,mushrooms,sage;mix well.Remove pot from heat.Add both packsof stuffing mixes,applesauce,pineapple,marmalade and brandy.Stir in enough water just to moisten stuffing mixture.Preheat oven to 325 degrees.Take mixture and make little round balls.Place on cookie sheet and bake until done.Remember this stuffing is a turkey stuffing so bake the balls as long as you would if it was stuffing in a bowl as a side dish.Use your own judgement.




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