Ingredients: |
Ingredients: 2 boxes stuffing
1 cup chicken broth (I use Knorr)
1/2 cup unsalted butter
2 eggs, beaten
1 small onion, finely chopped
1/2 cup celery, finely chopped
1/2 tsp poultry seasoning
Salt/Pepper to taste
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Directions: |
Directions:-Preheat oven to 350°F.
-Line a baking sheet with parchment paper.
-In a large mixing bowl, combine dry stuffing mix with 1 cup of chicken broth and 1/2 cup of melted unsalted butter. Stir until the stuffing mix is thoroughly moistened.
-Allow the mixture to sit for a few minutes to let the stuffing mix absorb the broth and butter fully, creating a base that’s easy to work with.
-Stir in the beaten eggs, chopped onion, and celery. Next, add 1 teaspoon of poultry seasoning, along with salt and pepper to taste.
-Form the Stuffing Balls
Using your hands or a small scoop, form the mixture into balls about the size of a golf ball. The binding from the eggs should make it easy to shape them without crumbling. Aim for uniform sizes so that the balls bake evenly.
-Place the stuffing balls on the prepared baking sheet, spacing them slightly apart. Bake in the preheated oven for 25-30 minutes, or until they turn golden brown and are firm to the touch. If your oven has hot spots, consider rotating the baking sheet halfway through the cooking time for even browning.
-Final Touches
Once the stuffing balls are golden brown, remove them from the oven and allow them to cool slightly on the baking sheet. This step helps them firm up, making them easier to handle.
Serve as is or with gravy on top |
This recipe for Stuffing Balls is from