STUFFING BALLS

      Title: STUFFING BALLS
  Categories: Dressings, Holiday
       Yield: 16 Servings
  
       1 x  Turkey giblets
       8 tb Butter
       4    Celery tops
      20 sl Bread
      20 sl Bread, salt rising
      16 oz Pepperidge Farm stuffing
       2 c  Chicken stock
       2    Onions, chopped
       2 c  Chicken stock
  
   Boil giblets, butter, and celery tops until done. Toast breads, then
   break toast into small pieces.  Add Pepperidge Farm stuffing to
   toast. Cook chopped onions in stock. When tender, add to bread mix.
   If dressing is too dry, add chicken stock for additional moisture.
   Preheat oven to 350. Form into serving-size balls and place in
   buttered baking dish. Spoon additional broth over balls. Bake 1 hour
   or until brown.
   
   This dressing is moist and is very easy to serve.  If I have too much
   for Thanksgiving I freeze uncooked balls and use them at Christmas
   which helps speed up dinner that busy day. I hope that your kids will
   like this recipe; mine always liked the balls.
   
   The one secret to my dressing is Salt Rising bread. My Grandmother
   always used it with other bread (we had to keep it a secret because
   my father hated salt rising even though you can not tell is is in
   there). I also have a hard time making just a little dressing and it
   always looks like I'm fixing for an army.
   
   Source: PAMELA BROWN   (GMNF21C) Posted by C.SVITEK [cathy] Mon Nov
   23, 1992 From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
   CI$ 71511,2253
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