STUFFING BALLS
Source of Recipe
From Jeannie here at Mimi's
Recipe Introduction
This was very good! I only made half the recipe and the only tweak I made was to throw in a handfull of cooked chopped wild rice a friend gave me. He also made the same recipe but used seasoned bread cubes and corn bread (I did not) and he said it was excellent that way and did not have a crumb left.
List of Ingredients
STUFFING BALLS
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STUFFING BALLS
3/4 cup margarine or butter
1 cup chopped onion
1 1/2 cups chopped celery
1/4 cup snipped fresh parsley
1/2 cup chopped fresh sage OR 1 Tablespoon dried sage
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried marjoram, crumbled
1/2 teaspoon ground nutmeg
6 cups dry bread cubes
6 cups crumbled corn bread
1 (14 1/2 ounces) fat free chicken broth
In a large skillet, melt margarine; add onion, celery, parsley, sage, salt, pepper, thyme, marjoram and nutmeg. Cook, stirring occasionally, until onion and celery are tender. Combine bread cubes and corn bread with onion mixture. Stir in broth. Shape into 12 balls, using 1/2 cup packed mixture per ball. Place in buttered 9 x 13 baking dish. Refrigerate, covered, several hours or overnight.
Bake, covered, in a preheated 325 degree oven 30 minutes. Uncover, bake 15-20 minutes longer. Remove from pan with a wide spatula or large serving spoon. Serves 12.
Recipe
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