Savory Stuffing Balls

Martha Price

By
@Karenella

I like stuffing, but it is not something I would ordinarily make except at holiday meals. However, a couple of weeks ago I went to dinner at a local restaurant, and, tired of mashed potatoes, I ordered stuffing balls with my roast chicken dinner. I really liked them, so I have been experimenting with my own version.
This is a combination that I like, - I hope you do, too.

Photo via Bing.


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Comments:

Serves:

24 small balls

Prep:

10 Min

Cook:

50 Min

Method:

Bake

Ingredients

3/4 - 1 c
finely chopped onion
1 c
butter
1 c
peeled and chopped celery
1/2 c
chopped fresh parsley
1/2 Tbsp
dried sage
1 1/2 tsp
dried thyme leaves
1 tsp
salt
1 tsp
black pepper
12 c
dried bread cubes
1
egg, slightly beaten
1 can(s)
chicken broth (11&3/4 oz.) more if needed

Directions Step-By-Step

1
Preheat oven to 375 degrees.
2
Saute onions in butter in large skillet over medium heat for 10 minutes. Stir in celery, parsley, sage, thyme, salt and pepper. Cook, stirring, over medium heat for 5 minutes. Remove from heat.
3
Add bread cubes to onion mixture; toss thoroughly to coat. Mix together the egg and 3/4 cup of the broth; add to stuffing to moisten. If stuffing is too dry to stick together add a small additional amount of broth, but do not over moisten.
4
Shape stuffing into 24 small balls (about 1 and 1/2" diameter). If you prefer, you can make the balls a little larger.
Place the balls in one layer on a greased baking sheet.
5
Bake, uncovered, at 375 degrees for 20 minutes. Pour remaining broth over the balls (use a little more broth to just moisten balls if needed). Bake, uncovered, an additional 15 minutes, or until balls are the dry/moist level you desire.

About this Recipe

Main Ingredient: Bread
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #easy, #comfort, #homemade