Fruited Stuffing Balls Recipe

Fruited Stuffing Balls Recipe
Fruited Stuffing Balls Recipe photo by Taste of Home
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Fruited Stuffing Balls Recipe

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This delightful dressing, shaped into individual servings, is a perfect addition to a traditional Thanksgiving dinner. "We love the extra flavor it gets from apricots, raisins and crunchy pecans," writes Lucille Terry of Frankfort, Kentucky.
Recommended: Our Best Fall Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 2 cups diced celery
  • 1/2 cup chopped onion
  • 1/3 cup butter, melted
  • 4 cups seasoned stuffing cubes
  • 1 cup dried apricots, finely chopped
  • 3/4 to 1 cup chicken broth
  • 1/2 cup raisins
  • 2 eggs, lightly beaten
  • 1/4 cup chopped pecans
  • 1 teaspoon rubbed sage
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large skillet, saute celery and onion in butter until tender. Remove from the heat. Add remaining ingredients; mix well. Shape into 12 balls. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until golden brown. Yield: 12 servings.
Originally published as Fruited Stuffing Balls in Quick Cooking December 2000, p61

Nutritional Facts

1 each: 194 calories, 8g fat (4g saturated fat), 49mg cholesterol, 571mg sodium, 27g carbohydrate (12g sugars, 3g fiber), 4g protein.

  • 2 cups diced celery
  • 1/2 cup chopped onion
  • 1/3 cup butter, melted
  • 4 cups seasoned stuffing cubes
  • 1 cup dried apricots, finely chopped
  • 3/4 to 1 cup chicken broth
  • 1/2 cup raisins
  • 2 eggs, lightly beaten
  • 1/4 cup chopped pecans
  • 1 teaspoon rubbed sage
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large skillet, saute celery and onion in butter until tender. Remove from the heat. Add remaining ingredients; mix well. Shape into 12 balls. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until golden brown. Yield: 12 servings.
Originally published as Fruited Stuffing Balls in Quick Cooking December 2000, p61

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