Grandma Franklin lived her life raising her three boys, cooking up delicious family meals and planting beautiful flowers in her garden. I have lots of delightful memories of time spent with my grandparents, but two particular ones that are vivid are overnights at their farm-house with my sister and cousins, attempting to sleep all night in an enchanting tree house my grandpa built in their backyard, and the picnics on a large, flat rock in the middle of a Perche Creek. Being around grandma’s kitchen table, devouring her wonderful meals, is also clear and I can almost taste some of her dishes!
While my grandmother was an amazing cook, most of her recipes are a mystery. She either didn’t record her recipes and/or she just chose not to share all of her secrets. Later, in my older years, when cooking became a passion, I would ask my grandma for recipes and she would tell me and I would write them down. Many times grandma did not include amounts for many of the ingredients in her recipes. She was “a little of this, a little of that” type of cook.
These Dressing Balls made an appearance at grandma’s table at every Thanksgiving and Christmas. My sister and I continue to put this traditional recipe on the table at both holidays no matter which house the family gathers. This is one of grandma’s recipes that I asked for and wrote down. While grandma did not share amounts for most ingredients, I’m sharing what measurements have worked for my sister and me over the years. These Dressing Balls look just like and taste just like grandma’s. Bringing them to our family’s table is what makes them so special!
Chop onion and celery.Saute vegetables in butter.Put Uncle Ben’s Long Grain (Traditional) in saucepan.Prepare rice mix according to directions.Boil, cool, peel and chop 2 eggs. In a large bowl, add 1 bag of crushed herb seasoned bread crumbs. I use the Pepperidge Farm brand. Stir in celery salt and sage.
Add sautéed vegetables to dry stuffing mix.Add chopped eggs.Add rice.Stir and add turkey or chicken broth.Add more broth, if necessary. Mixture should be very moist. Salt and pepper to taste. Add chopped turkey or chicken, if desired.Roll into small balls and place in casserole dish which has been coated with butter or cooking spray.
- 1 small onion
- 4 stalks of celery
- 1 stick of butter
- 1 package long grain rice mix
- 1 (14 ounce) package herb seasoned bread crumbs
- 1 teaspoon celery salt
- 1 teaspoon dried sage
- 2 eggs
- 28 ounces turkey or chicken broth, more as needed
- salt and pepper, to taste
- chopped turkey or chicken, optional
- Finely chop onion and celery.
- Melt one stick of butter until vegetables are soft.
- Prepare rice mix following directions on box.
- Add herb seasoned bread crumbs to a large bowl.
- Stir in celery salt and dried sage.
- Prepare hard-boiled eggs. Cool and finely chop.
- Add vegetables, rice and eggs to bread crumbs. Stir.
- Add broth and continue to add more, if needed, to make a moist mixture.
- Salt and pepper to taste.
- Add chopped turkey or chicken, if desired.
- Roll into small balls. Put dressing balls in a single layer in a casserole dish coated with butter or cooking spray.
- Bake approximately 35-40 minutes in a 350 degree oven.
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