Sure thing, they’re actually very easy, just a bit labor-intensive in the balling. Here are my previous comments.
But from this year’s experience: WF version of Stovetop was the base, I ignored the instructions (except proportions) – in a big bowl, add the butter and hot water (eg from a kettle) but hold back 1/2c of what’s called for (to prevent sogginess), then add the stuffing mix and stir to moisten. Check after a few mins and add the water held back (this year I actually needed more). Let it all sit for a bit to cool down, then form balls (I did just over 1/4c scoops) and arrange on a baking tray on parchment.
Cover and refrigerate – they take about 20-ish mins to bake and crisp up in the oven, which is exactly how long the turkey rests, so I put them in when the turkey comes out,
Based on the salt situation I ran into, be very cautious with add-ins – water not stock, unsalted butter, etc.
You can also scoop into muffin tins if you like, but we like the all-over browning of having them fully exposed on a sheet pan. Double the recipe if other people are eating – stuffing haters (like me) get converted when it’s more crunchy than soggy!
You can also use a waffle iron for leftovers, just to get all the crunchy ideas in the same place!
