|
Enjoy this recipe from Our Best Family Recipes.
Submitted by: Andrea Barclay from Somerset, PA
1-1/2 to 2 loaves white bread, torn into pieces
1/2 c. butter
1-1/2 to 2 c. celery, finely chopped
Optional: 1/2 c. onion,chopped
1-1/2 t. salt
1-1/2 t. pepper
1/2 t. poultry seasoning
1 to 2 t. dried parsley
6 eggs, beaten
1/4 to 1/2 c. turkey or chicken broth
The night before, place bread pieces on a baking sheet or in a large bowl to dry. The next day, melt butter in a skillet over medium-low heat. Sauté celery and onion, if using, for 15 to 20 minutes; cool slightly. In a very large bowl, toss bread pieces and seasonings with butter mixture. Add eggs and just enough broth to help mixture to stick together; mix well. Form into 12 balls; place in a 13"x9" baking pan sprayed with non-stick vegetable spray. Drizzle a little more broth over stuffing balls; cover with aluminum foil. Bake at 350 degrees for 20 to 30 minutes, uncovering for the last few minutes, until balls are crisp and golden. Makes 12 servings. | |
|
|
The night before, place bread pieces on a baking sheet or in a large bowl to dry. The next day, melt butter in a skillet over medium-low heat. Sauté celery and onion, if using, for 15 to 20 minutes; cool slightly. In a very large bowl, toss bread pieces and seasonings with butter mixture. Add eggs and just enough broth to help mixture to stick together; mix well. Form into 12 balls; place in a 13"x9" baking pan sprayed with non-stick vegetable spray. Drizzle a little more broth over stuffing balls; cover with aluminum foil. Bake at 350 degrees for 20 to 30 minutes, uncovering for the last few minutes, until balls are crisp and golden. Makes 12 servings. |
|
|