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Savory Stuffing Balls
this recipe was created by
Peggy Bucholz and photographed for
www.finedinings.com
Makes approximately 30 stuffing balls
Serves 10
Ingredients:
1 cup onions chopped
1/2 cup celery, chopped
4 tablespoons butter
6 cups dry bread cubes
2 eggs, beaten slightly
2 cups chicken broth or water
4 tablespoons dried parsley flakes
4 teaspoons dried rubbed sage
2 teaspoons dried poultry seasoning
1/2 teaspoon freshly cracked black pepper
1 teaspoon freshly grated nutmeg
2 tablespoons melted unsalted butter
Instructions:
Preheat oven to 375 degrees F.
In a skillet melt 4 tablespoons butter over medium-high heat, sauté onion and celery until softened; transfer to a large bowl, add dry
bread cubes.
In a smaller bowl combine beaten eggs, chicken broth or water, parsley, sage, poultry seasoning,
cracked black pepper and nutmeg; pour over the bread mixture and blend well. If
using water in place of chicken broth, add a small amount of salt to
taste.
Use your hands to shape stuffing mixture into 2-inch or smaller balls; place on a greased cookie sheet or in mini muffin tins; drizzle with 2 tablespoons melted butter; bake the savory stuffing balls uncovered at
375 degrees F for 20 minutes.
Remove stuffing from oven, drizzle with a small amount of butter again.
Serve approximately 3 balls per person with roast turkey, chicken or Cornish game hens,
they are so cute and absolutely delicious especially with the
addition of nutmeg.
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Wine
recommendation: Pinot Gris; Chardonnay,
Gevurtztraminer |
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