Apparently, the stuffing v. dressing debacle is common between people around this time of year. Dear Abby claims there is no difference between them and the terms are interchangeable. However, others argue that stuffing is (obviously) stuffed inside the bird, whereas dressing is cooked separately in a baking dish.
Whatever you call it, there's no denying it's all delicious. But to be politically correct and to be in line with Brian's grandmother Mimi (the creator of this recipe), they're technically known as Dressing Bites. I'm sure most people have their Thanksgiving menus already planned out, but if there's room for one more side, make this!
These will have you coming back for seconds until you're forced to loosen your pants and stretch out on the couch for some Z's (before dessert).
They take less than 20 minutes to make and are super easy! We halved the recipe and chopped up one loaf of Pepperidge Farm white bread and mixed it with chopped celery and onion that had been cooking in butter.
Pour in chicken broth and melted butter. Mix all together with salt, pepper, and other poultry seasonings of your choice. I used about two tablespoons of chopped rosemary, sage leaves, Don't forget the eggs, which will help hold the bread together when it bakes.
Roll them into two inch balls and place on an aluminum lined cookie sheet with cooking spray. Bake at 350 F for about 20 minutes.
They make great doggie treats, too...
This pairs well with slow-cooked southern green beans. Brian's favorite unhealthy vegetable! I hesitate to venture into the hot bed of controversy over what is the best way to cook up a mess of country-style green beans (what? you didn’t realize this was an issue? where have you been?), but it’s that time of year. The simplest way is to cook a can of green beans (whole or cut) and add a spoonful of bacon grease (the size of which depends on the amount of green beans). Allow this to come to a boil, then reduce heat to low and simmer slowly for several hours. Some people throw in onion and a ham bone or bacon for extra flavor.
Happy Thanksgiving!
Mimi's Mini Dressing Balls
makes 32 bites
1. Sauté celery and onions in a 1/2 stick of butter over medium high heat for 10 minutes. Remove from heat and let cool.
2. While vegetables are cooling, slice 2 loaves of country white bread into ½ inch cubes. Melt ½ - 1 whole stick of butter in a separate cup.
3. In a large mixing bowl, hand mix bread, vegetables, butter, and chicken broth together. Slowly ladle in beaten eggs; you want just enough to hold the bread together, but not too much. You might not use it all.
4. Once mixed, form into two-inch balls. Line a baking sheet with aluminum foil and spray with cooking spray. Place onto baking sheet and bake at 350 degrees for 15-20 minutes. If necessary, pour a teaspoon of chicken or turkey broth on them before baking.
Southern Green Beans
Whatever you call it, there's no denying it's all delicious. But to be politically correct and to be in line with Brian's grandmother Mimi (the creator of this recipe), they're technically known as Dressing Bites. I'm sure most people have their Thanksgiving menus already planned out, but if there's room for one more side, make this!
These will have you coming back for seconds until you're forced to loosen your pants and stretch out on the couch for some Z's (before dessert).
They take less than 20 minutes to make and are super easy! We halved the recipe and chopped up one loaf of Pepperidge Farm white bread and mixed it with chopped celery and onion that had been cooking in butter.
Pour in chicken broth and melted butter. Mix all together with salt, pepper, and other poultry seasonings of your choice. I used about two tablespoons of chopped rosemary, sage leaves, Don't forget the eggs, which will help hold the bread together when it bakes.
Roll them into two inch balls and place on an aluminum lined cookie sheet with cooking spray. Bake at 350 F for about 20 minutes.
They make great doggie treats, too...
This pairs well with slow-cooked southern green beans. Brian's favorite unhealthy vegetable! I hesitate to venture into the hot bed of controversy over what is the best way to cook up a mess of country-style green beans (what? you didn’t realize this was an issue? where have you been?), but it’s that time of year. The simplest way is to cook a can of green beans (whole or cut) and add a spoonful of bacon grease (the size of which depends on the amount of green beans). Allow this to come to a boil, then reduce heat to low and simmer slowly for several hours. Some people throw in onion and a ham bone or bacon for extra flavor.
Happy Thanksgiving!
Mimi's Mini Dressing Balls
makes 32 bites
- 2 loaves country white bread, cut up into ½ inch pieces
- 1½ cup celery, diced
- 1½ cup onions, diced
- 2 cups chicken broth
- 3-6 eggs, beaten
- Salt and pepper to taste
- 1-2 sticks butter, divided by half
- ¼ cup chopped rosemary, thyme, sage mix (optional)
1. Sauté celery and onions in a 1/2 stick of butter over medium high heat for 10 minutes. Remove from heat and let cool.
2. While vegetables are cooling, slice 2 loaves of country white bread into ½ inch cubes. Melt ½ - 1 whole stick of butter in a separate cup.
3. In a large mixing bowl, hand mix bread, vegetables, butter, and chicken broth together. Slowly ladle in beaten eggs; you want just enough to hold the bread together, but not too much. You might not use it all.
4. Once mixed, form into two-inch balls. Line a baking sheet with aluminum foil and spray with cooking spray. Place onto baking sheet and bake at 350 degrees for 15-20 minutes. If necessary, pour a teaspoon of chicken or turkey broth on them before baking.
Southern Green Beans
- 3 (14 ½ ounce) cans green beans (or one 50 ounce can)
- 1 large spoonful bacon grease
- Salt and pepper to taste
1. Mix together in a large covered pot and bring to a boil. Turn down the heat to
low. Simmer slowly for several hours until beans are very tender.
