With Hannukah and Thanksgiving overlapping, these matzoh-like stuffing balls seem apropos.
Compare the version that was to be served with pork chops (so presumably not for Hannukah… ?) from the January 17, 1963 edition of the Jefferson City (Missouri… so again, presumably not for Hannukah… ?) Post Tribune:
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Dressing Balls
1 cup chopped celery Cook celery, onion and parsley in butter or margarine until lightly browned. Add bread crumbs, marjoram, celery seed, salt, pepper and enough water or stock to moisten. Shape into 1-1/2 inch balls. |
From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.
Besta’s Dressing Balls
3 cups bread crumbs
1 medium onion
salt
pepper
parsley
1/3 cup butter
Mix together. Form into balls (not too firm). Drop into gravy and cook 10-15 minutes.
Gravy: turkey drippings and giblet broth and add flour with water–seasoned.
Tip: Mashed potatoes are much lighter with a little baking powder added.