From the 'Burg to Your Kitchen

This week’s edition is going to be a little sentimental. Last week, Williamsburg lost one of its’ greats – Edwin Gunnett. For many years, Gunnett was involved in sporting events and creating events like the talent show to raise money for various community groups. I don’t know many who were not touched by Gunnett, me being one of those people. One of my best memories of Gunnett involved food – big surprise, right? Gunnett and his family always invited us to their Thanksgiving dinners out at a local church hall and on the menu were Gunnett’s famous stuffing balls. Although I never got his exact recipe, every time I make a stuffing ball, I think of how great Gunnett’s were.

Stuffing Balls

Ingredients:

1 loaf day-old bread, cubed

1/2 cup butter

1 cup celery, finely diced

1 onion, finely diced

3/4 can cream of chicken soup

1 tsp. sage

1 tsp. dried thyme

Salt and pepper to taste

1/4 cup dried parsley

1 egg

1/2 cup chicken broth

Directions:

Place bread cubes in a large bowl. In a skillet over medium heat, melt butter and sauté celery and onion until tender, add soup to celery and onion mix.

Pour over bread and add the rest of seasonings, add egg last. Form mixture into balls. Place in a greased 13x9 pan, pour the chicken broth over the balls, and then a pat of butter goes on top of each stuffing ball. Bake at 350 for 20-25 minutes, watching so they don’t get too golden brown.