Publisher Photo
Publisher Photo
This delicious side dish always remind me of special holiday dinners except these are so much faster to fix.—Mary Beth Jung, Hendersonville, North Carolina
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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 large egg, well beaten

Directions

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

Nutritional Facts

1 each: 235 calories, 18g fat (6g saturated fat), 47mg cholesterol, 536mg sodium, 14g carbohydrate (1g sugars, 2g fiber), 7g protein.

  • 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 large egg, well beaten
  1. In a large skillet, saute celery and onion in butter until tender. Stir in the remaining ingredients. Shape into eight balls.
  2. 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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