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.
Blue Ribbon Recipe
We love a twist on a holiday favorite. These stuffing balls are peppery, savory, and full of herb flavor in every bite. The texture reminds us of a sausage ball. They're pretty peppery, so if you don't like a lot of pepper cut in half. Serve with cranberry sauce or gravy, they make an awesome party appetizer. This recipe is also a fun alternative to normal stuffing at your holiday table. However you choose to serve them, you can't go wrong with these savory stuffing balls. They are scrumptious!
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.
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.
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. 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.
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