Grandma’a Stuffing Recipe
The Best Stuffing Recipe Ever!
Gratitude is something we can never have enough of and my kids feel the same way about my stuffing, or as we call it, Grandma Layne’s dressing balls. November always makes me think about those two things: gratitude and stuffing.
I’m so thankful and blessed to have had a grandmother like Grandma Layne. She was the most humble, kind, selfless person I have ever known. She never had much money but she spoiled all of her grandchildren in other ways. She was totally devoted to her family and we loved her dearly.
I’m not sure who taught her to make dressing balls because her mother died when she was not yet 3 years old. Her father never remarried but there were lots of aunts and cousins who helped my grandfather raise his 3 little girls. Perhaps it was one of them who taught her. All I know is that from the time I was a little girl the dressing balls appeared at every Thanksgiving dinner.
I’ve shared her stuffing recipe before but I wanted to re-share in case any of you might have missed it. Why is the dressing shaped into balls, you might ask? Truthfully, I don’t know why she made them this way but she did and so did my mother and now I do. I fully expect my daughter and her daughter will be rolling out dressing balls long after I am gone. Tradition is a powerful thing.
I’ve had stuffing at many different restaurants and at family events. Nothing comes close to Grandma Layne’s dressing balls. Without further adieu I will share the recipe. If you make them I’d like to hear back from you and see what you think.
And I if I haven’t told you already, “Thank You,” for being a NanaHood friend. I absolutely love what I do and connecting with each one of you. You are a blessing to me and I am grateful for you!
Grandma Layne’s Dressing Balls (or Thanksgiving Stuffing Recipe if you prefer)
9 cups biscuit crumbs (mom and grandma used homemade biscuits. I cheat and used canned or bought Pillsbury)
3 cups corn bread crumbs (I do make my own cornbread)
1 large onion, chopped finely
1 cup celery, chopped finely
1 T. poultry seasoning
1/2 T. sage
2 eggs, slightly beaten
Lots of chicken broth–until mixture is gooey, sticky but not runny
Salt and Pepper to taste
Crumble all biscuit and corn bread. My cousin uses a food processor to crumble but I do it by hand Measure after they are crumbled. Add chopped onion, celery, poultry seasoning, sage, salt, and pepper. Mix well. Heat broth to a simmer. Pour into the bread crumb mixture and mix well. It will take more broth than you think. Add enough so that it can stirred easily. Taste and add more seasonings to get the taste you desire. After you are happy with the taste, add the beaten eggs and mix well. Make sure to taste before adding the eggs! Heat oven to 400 degrees. Roll into golf ball (or just a tad bit bigger) size balls and place on greased sheet pan. Bake until golden brown. About 20 minutes.
Best served with turkey gravy over them!
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