Savory Sage Stuffing Balls
A different way to serve Stuffing Balls

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This is my family's favorite stuffing recipe of sage, onion, celery and spices, it is so good with turkey, chicken or Cornish game hens. Just shape a small amount in the palm of your hand then bake them.

savory sage stuffing balls
recipe, photograph and presentation all created
by Peggy Bucholz for www.finedinings.com


 


Total Time: 35 min   Prep Time: 35 min   Yield: 30 balls   Servings: 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, saute onion and celery until softened; transfer to a large bowl, add bread cubes.

In a smaller bowl combine eggs, broth or water, parsley, sage, poultry seasoning, pepper and nutmeg; pour over the bread and blend well. If using water in place of broth, add a small amount of salt to taste.

Use your hands to shape 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 uncovered for 20 minutes. Remove from oven, drizzle with a small amount of butter again.

Serve approximately 3 balls per person with turkey, chicken or Cornish hens, they are so cute and absolutely delicious especially with the addition of nutmeg.

Wine recommendation: Pinot Gris; Chardonnay, Gevurtztraminer

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com