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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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For Thanksgiving 2008, my mother in law had a total knee replacement so would be unable to make stuffing balls this year. When I asked for her recipe, she said Don't ask me that, I don't have it written down. I just mix it up. So, I did some research and some testing and this version gained my son's approval. Ingredients:
1 loaf bread, torn into cubes |
1/4 cup butter |
1/2 cup onion, finely chopped |
1 cup celery, finely chopped |
1/8 cup parsley flakes |
1/2 teaspoon pepper |
2 teaspoons salt |
1 teaspoon poultry seasoning |
14 ounces chicken broth |
Directions:
1. Preheat oven to 350°F.
2. Cover baking sheet with foil and spray with cooking spray.
3. Put torn bread in large bowl.
4. In skillet, saute onion and celery in the butter.
5. Once soft, add parsley, pepper, salt and poultry seasonings and mix well.
6. Add cooked mixture to bread and incorporate fully.
7. Pour chicken broth over bread and again mix well. Hands work well.
8. Form into balls or use the easy method and use an ice cream scoop.
9. Place on prepared baked sheet and bake for 1 hour.
10. These can be made ahead and frozen and then reheated.
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