How to Make Bread Stuffing Balls: 1940s Recipe
The 1940s were a time of resourcefulness and simplicity in the kitchen. During World War II and the rationing era, home cooks relied on pantry staples and creativity to make hearty, comforting meals. One recipe that stood the test of time is the bread stuffing ball a delicious twist on traditional stuffing that’s formed into individual portions.
These stuffing balls are crisp on the outside, tender inside, and full of classic flavors like onion, celery, sage, and butter. They were often served at Sunday dinners, Thanksgiving, and Christmas feasts, but also appeared on ordinary weeknight tables because they stretched simple ingredients into something satisfying.
How to Make Bread Stuffing Balls | Classic 1940s Recipe
8-10
servings20
minutes40
minutes160
kcalIngredients
6 cups day-old bread cubes (white bread was common in the 1940s)
½ cup onion, finely chopped
½ cup celery, finely chopped
½ cup butter (or margarine, used often during wartime rationing)
2 large eggs, beaten
1 tsp salt
½ tsp black pepper
Optional: parsley, nutmeg, or thyme (depending on availability)
½ to ¾ cup chicken or turkey broth (enough to moisten)
1 tsp dried sage (or poultry seasoning)
Directions
- Prepare bread: Tear or cut bread into cubes. Spread on a baking sheet and lightly toast in the oven until dry but not browned.
- Cook vegetables: In a skillet, melt the butter. Add onion and celery; sauté until softened.
- Mix stuffing: In a large bowl, combine toasted bread cubes, sautéed onion and celery, sage, salt, and pepper.
- Add moisture: Stir in the beaten eggs and just enough broth to moisten the mixture. It should hold together when pressed but not be soggy.
- Shape balls: Using clean hands, form the mixture into balls (about the size of a golf ball). Place them on a greased baking sheet.
- Bake: Bake at 350°F (175°C) for 25–30 minutes, turning once, until golden brown and crisp on the outside.
- Serve: Enjoy as a side dish with roast chicken, turkey, or pork.
Nutrition (per stuffing ball):
- Calories: ~160 kcal
- Fat: 8g
- Carbohydrates: 18g
- Protein: 4g
- Fiber: 1g
- Sugar: 1g
A Taste of the 1940s
This bread stuffing ball recipe reflects the wartime cooking traditions of the 1940s, when nothing was wasted. Bread that had gone stale was repurposed, butter was often substituted with margarine, and seasonings were simple but effective.
For another vintage dish from this era, try our Fat Recipe a hearty main course that pairs beautifully with stuffing balls.
Variations to Try
- Potato-Stuffing Combo: Add mashed potatoes to the bread mixture for a heartier texture.
- Herb Upgrade: Use fresh herbs like thyme, rosemary, and sage for a modern twist.
- Cheese Option: Fold in grated cheddar for a richer flavor.
- Meat Mix-In: Add browned ground pork or sausage to the stuffing before shaping.
Serving Suggestions
Bread stuffing balls are perfect for:
- Holiday dinners: Thanksgiving or Christmas alongside turkey or ham.
- Sunday roasts: Serve with chicken, pork chops, or beef roast.
- Weeknight meals: Pair with soup or stew to stretch ingredients.
Looking for more classic sides? Try our Fat Recipe for another vintage favorite.
Frequently Asked Questions
1. Can I make stuffing balls ahead of time?
Yes! You can form the balls a day ahead and refrigerate them, then bake just before serving.
2. Can stuffing balls be frozen?
Yes. After baking, let them cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven.
3. What kind of bread works best?
In the 1940s, white sandwich bread was common, but rye, whole wheat, or cornbread also work.
Final Thoughts
Learning how to make bread stuffing balls (1940s recipe) not only gives you a delicious side dish, but also connects you with the resourceful cooking traditions of the past. With simple pantry ingredients and easy preparation, these stuffing balls remain just as tasty and comforting today as they were 80 years ago.
If you love vintage cooking, don’t miss our website Fat Recipe another recipe born out of creativity and resilience.
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