Here is the third recipe from our Holiday card. This time for Stuffing Balls. These are great by themselves but even better with the recipe we will be giving you on Monday. Check back then.
Stuffing Balls
2 lbs. bread cubes
2 cups celery, diced fine
1 cup onion, diced fine
1 cup chicken broth
½ cup butter, melted
3-4 large eggs
¼ cup fresh parsley, minced
Melt butter in large frying pan.
Add celery and onion and cook until translucent.
Stir in chicken broth. Cool to room temperature.
Add 3 eggs and parsley to chicken broth and mix together.
Preheat oven to 350˚.
Place bread cubes in large mixing bowl.
Pour half the liquid over bread cubes and mix with your hands.
Test stuffing moisture by grabbing a handful of stuffing and checking to see if it sticks together.
Add enough liquid to get to that point, adding fourth egg if needed.
When moist enough form 3” balls.
Place on baking sheet and bake until lightly browned and firm, about 30 minutes.
Serve with roasted turkey and gravy.
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