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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This is my husband's Grandma's recipe. We make them every Thanksgiving and Christmas. Sometimes we make a small amount for whenever because we both crave them. Ingredients:
1 1/2 loaves bread (think the big wonderbread loaf) |
2 stalks celery, chopped |
1 medium onion, chopped |
1 cup butter |
2 (10 1/2 ounce) cans cream of chicken soup, divided |
1/4 teaspoon pepper |
1 teaspoon salt |
1/2 teaspoon parsley |
1/2 cup water |
Directions:
1. Preheat to 350 degrees Fahrenheit.
2. Chop the celery and onion.
3. Melt butter in a skillet; add celery and onion; cook until limp.
4. Cut or rip up bread; add onion and celery in a large bowl.
5. Add 1/2 can of cream of chicken soup, pepper, salt.
6. Make into balls; put into lasagna style pan (if you like the edges crispy you can use a cupcake pan instead).
7. In a separate bowl, mix the rest of the soup into the bowl with 1/2 cup of water.
8. Pour this mixture over the stuffing balls.
9. Cover with foil.
10. Bake 45 minutes.
11. Reduce oven temperature to 325 degrees Fahrenheit.
12. Remove foil, bake for 15 minutes at 325 degrees Fahrenheit.
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