- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/3 cup butter, cubed
- 5 cups soft bread cubes
- 1 cup chopped walnuts
- 1/2 cup minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 1/4 cup chicken broth
- 1 egg, well beaten
- In a large skillet, saute celery and onion in butter until tender. Stir in the remaining ingredients. Shape into eight balls.
- Place on a greased baking sheet. Bake at 375° for 20 minutes or until a thermometer reads 160°. Yield: 8 servings.
Originally published as Stuffing Balls in Country Woman September/October 1991, p36
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