- 3 tablespoons each chopped onion, celery and green pepper
- 2 tablespoons chopped walnuts
- 1 tablespoon butter
- 2 tablespoons beaten egg
- 1-1/2 cups herb-seasoned stuffing croutons
- 1/4 cup chicken broth
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- In a small saucepan, saute the onion, celery, green pepper and walnuts in butter until vegetables are tender; cool slightly. In a small bowl, combine the egg, croutons, broth, salt, pepper and vegetable mixture. Shape into six balls. Place on a greased baking sheet. Bake at 375° for 15-20 minutes or until heated through. Yield: 1/2 dozen.
Originally published as Walnut Stuffing Balls in Cooking for 2
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