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Stuffing Balls

Author: gloria bishop
14 Votes
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14 Votes

Stuffing Balls

Author: gloria bishop
  • 3/4 cup unsalted butter
  • 1/2 cup onion, finely diced
  • 1/2 cup celery, finely diced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 2 eggs
  • 1/2 cup chicken broth
  • 10 cups white or whole wheat bread, cubed
  • 1/2 cup fresh parsley, chopped
  1. Preheat oven to 375°F and line a baking sheet with aluminum foil and grease with nonstick spray. Set aside.
  2. Melt butter in a large skillet over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add salt, pepper, sage, and thyme, and cook until fragrant, 1 minute more. Remove from heat.
  3. In a large bowl, whisk together eggs and chicken broth. Stir in bread and parsley, followed by onion mixture. Mix until combined.
  4. Form mixture into 2-inch balls and place on prepared baking sheet. Bake until golden brown and crisp, about 20 minutes.
Votes: 14

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