Email to Linda Carnation      

Stuffing, balls, w/cornbread + bread

Source of Recipe

from rdj petite
Stuffing, balls, w/cornbread + bread

3/4 c. butter
1 c. finely chopped raw onion
1 1/2 c. chopped celery
1 tbsp. dried parsley
1 tbsp. dried poultry seasoning
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dried thyme
1/2 tsp. ground nutmeg
6 c. dry bread cubes and crumbled corn bread
1 14 1/2oz. can fat free chicken broth

Saute the butter, vegetables and seasonings together until
the vegetable are tender.
Combine with the breads and stir in the broth.
Make 12 balls, using 1/2 c. of packed mixture per ball.
Place in a buttered 13x9 pan.
Cover and chill for several hours or overnight.
Bake covered, in a 325 oven for 30 minutes.
Uncover and bake 15 - 20 minutes longer.
Makes 12 servings.