- 1/3 cup each chopped celery, green pepper and onion
- 1/3 cup chopped walnuts
- 2 tablespoons butter
- 1 egg
- 3 cups herb-seasoned stuffing croutons
- 1/2 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a saucepan, saute celery, green pepper, onion and walnuts in butter until vegetables are tender; cool slightly. In a bowl, beat the egg. Add croutons, broth, salt, pepper and vegetable mixture; mix well. Shape into 12 balls, 1/4 cup each; place on a greased baking sheet. Bake at 375° for 20 minutes or until heated through. Yield: 4 servings.
Originally published as Walnut Stuffing Balls in Taste of Home Meals in Minutes Calendar Annual 1997, p11
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