Every year for Thanksgiving and Christmas, someone in my family makes these amazing filling balls. They are a staple at our table, the recipe going back generations in our family, and I’m happy to share this recipe with you today, on Thanksgiving.
Because my family love these balls so much, we typically triple the recipe—and this year my mom and I both tripled the recipe—that’s how much we love these filling balls. And the jokes that come with making them.
You will need stuffing/bread cubes, butter, eggs, onions, and parsley in order to make them. For tripling the recipe, I used about 8 medium/large onions, 6 eggs, 3 sticks of butter, and 2 bunches of parsley.
While this recipe does require a lot of chopping—something I hate as a lazy cook—you can expedite the process by slapping your peeled onions in the blender. If tripling the recipe, do not add more than 3 cups of onions. Then, put these onions on the stove and cook in the stick of butter. Do not brown them.
In the meantime, remove the stems from your parsley and then throw the leafy part in the blender too. Once blended, put the parsley on top of the bread cubes. Next, pour the mixture of onions and butter over bread cubes and the parsley. Mix well and then cool.
In a separate bowl, beat eggs, a little water (in tripling the recipe, I used about a 1/2 cup of water), salt and pepper, and mix together. Again, pour this mixture over the bread cube mix and stir together.
Now for fun (and very messy) part. It’s time to form the bread cube mixture into balls and put them into a buttered dish. Make sure to squeeze them together firmly and to make them compact, so they don’t fall apart. This is typically where the jokes come in—who has the best, biggest, or smallest balls is a classic.
With 3 bags of bread cubes, you should have around 25 balls, give or take. You should add a slither of butter on top of each ball for extra flavor. Hey, I never claimed these were healthy, just delicious.
Once you’ve finished handling your balls, bake at 325-350 degrees Fahrenheit for 25-30mins. I recommend basing your temperature on whether or not you’re using glass casseroles and what type of oven you’re using. If you’re using glass casseroles, you can bake for less time.
Enjoy your delicious filling balls with gravy or plain—either way is scrumptious.
- 1 12 oz bag of stuffing/bread cubes
- 1 stick butter
- 6-8 small onions
- 2 eggs
- Lots of chopped parsley
- Salt and pepper
- Chop the onions and cook in the stick of butter. Do not brown.
- Pour over bread cubes and parsley. Mix well.
- In separate bowl, beat eggs, a little water, salt and pepper together, and pour over bread cube mix. Mix well.
- Form into balls and put in buttered dish.
- (optional) add sliver of butter to top of each ball.
- Bake at 325-350 degrees for 25 minutes.
Looks delicious!
Thank you!
Well, written, Sis!
Thank you!