Walnut Stuffing Balls Recipe

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

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Don't forget the stuffing even though you are not preparing a whole turkey. Your family will be happy to see then perfectly portioned stuffing balls on their plates...and you will be delighted to know they take just minutes to put together and bake.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

3 each: 284 calories, 18g fat (6g saturated fat), 71mg cholesterol, 718mg sodium, 23g carbohydrate (2g sugars, 3g fiber), 8g protein.

  • 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
  1. 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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