Total Time: 35 min Prep Time: 35 min
Yield: 30 balls Servings: 10
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
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
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
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
they are so cute and absolutely delicious especially with the
addition of nutmeg.
recommendation: Pinot Gris; Chardonnay,