Wednesday, September 11, 2013

Too Damned Easy Stuffing Balls

     Sometimes you come across a recipe of such deceptive simplicity it boggles the mind. Years ago, while visiting friends in Kentucky, we went to a little restaurant called Cloud's Country Cooking in Salvisa. I was intrigued by their special of the day: Dressing Balls with Corn Pudding. I ordered it and was not disappointed. However, every time I came back there, it wasn't on the menu. I was left with no choice but to make them myself. Same for the corn pudding. It turns out the Dressing Balls were easier to replicate than I expected! I used chicken (they used turkey) and I changed up the name to "Stuffing Balls" since stuffing/dressing is a regional distinction. These are a whole lot of fun to serve. There's a lot you could do with these. If you were truly daring, you could even take my Chicken Cordon Bleu Stuffing Casserole and make them into stuffing balls! As always, any notes are in blue.

Too Damned Easy
Stuffing Balls

  • 2 boxes pre-packaged stuffing (we generally choose some form of herb mix stuffing)
  • 1-1/2 pounds pre-cooked chicken, chopped
  • Gravy of your choice (I found a decent gravy recipe on Allrecipes to use)
  1. Prepare stuffing according to directions (we make ours in the microwave as this tends to leave the stuffing damp and mushy, which is what were looking for in this recipe)
  2. Throw the chopped chicken into the stuffing. Grab a handful of the chicken and stuffing mix (I hope you waited for the stuffing to cool. This step is hard to do with first and second degree burns on your hands) and form the mixture into a ball roughly the size of a tennis ball. (If you want to be truly fancy, make a pocket in a wad of stuffing and put some chicken in there. Then form a ball around the chicken center. Now you have a sort of Reverse Stuffed Cornish Hen thing going on)
  3. Put onto a lightly greased baking sheet and cook at 350F for about 20 minutes. You are looking to create a nice, crunchy outside.
    Ready for the oven! Notice the consistent sizing of the stuffing balls.
    That's what happens when you cook after three Jim Beam and Ginger Ales.
  4. Move stuffing balls to a plate and top with gravy.
Stuffing Balls with a heaping side of Jalapeno Corn Pudding!
Good Times!

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