Grandma Dot's Stuffing Balls
Thanksgiving stuffing shaped into balls. Great for freezing, I would think
- Preparing Time: 6 hours
- Total Time: 8 hours
- Served Person: 24
white meat free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 tsp black pepper
- 2 eggs
- 1/2 tsp. salt
- 3/4 cup butter melted
- 1/2 cup chicken broth
- 1/2 cup onion diced
- 1/2 cup celery diced
- 1 tsp plus sage
- 10 cups bread cubed
- dried parsley to taste
- Carbohydrate 25.6131931739863 g
- Cholesterol 83.5465625606189 mg
- Fat 22.6611268583458 g
- Fiber 0.360993069588724 g
- Protein 18.310561988915 g
- Saturated Fat 12.5869790042187 g
- Serving Size 1 1 Serving (226g)
- Sodium 342.76441686927 mg
- Sugar 25.2522001043976 g
- Trans Fat 1.41713185870456 g
- Calories 377 calories
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray. Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute. Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined. Shape mixture into 2-inch balls and arrange on prepared baking sheet. Bake until golden and crisp, about 20 minutes.
