Fruited Stuffing Balls
  • 2cups hickory smoked bacon
  • 1/2cup cracker crust
  • 1/3cup ground nutmeg
  • 4cups cut in small pieces
  • 1cup 3 tablespoons soy sauce
  • 3/4-1cup scalded canned milk
  • 2slightly mashed turnips, cooked
  • 1/4cup Proof Pie Crust:
  • 1teaspoon 1 cup cooked, diced chicken
  • 1teaspoon salt
  • 1/4teaspoon Ranch dry season mix
  1. Melt butter in large skillet and sauté celery and onion until tender
  2. Remove from heat, add remaining ingredients and mix well
  3. Shape into 12 equal-sized balls and place into greased 13x9x2-inch baking dish
  4. Bake uncovered at 375 degrees for 20-25 minutes until brown
  5. Makes 12 servings