Recipe: Dressing Balls

Dressing Balls
rec.food.cooking/Muckerheide (2001)

For individual servings of dressing, these are nice if you prefer crispy dressing to soft dressing, as my family does. It's just a neat little variation that traditionalists don't complain about. Also, good because you can freeze ahead and use when you want them.

1 large loaf bread
water
1/2 cup celery, chopped
1 large onion, chopped
2 eggs, slightly beaten
salt and pepper to taste
1 1/2 teaspoons Bell's Poultry Seasoning
1/2 teaspoon Lawreys Seasoning salt (or to taste)
Thyme and mace to taste
1/2 cup margarine, melted

Tear bread into small pieces and sprinkle with water to moisten. Mix remaining ingredients together, add bread and mix again. It should be moist enough to hold together. Form balls 2-3 inches in diameter. Freeze on a cookie sheet, then place in plastic bags for storage. Thaw 1 hour before baking at 375 F degrees for about 30 minutes, until lightly browned and crisp. May be baked at a lower temperature for a longer time, if that is convenient.