Monday, November 13, 2017 • Recipes
5 1/2 C. French Bread, cut into small cubes
1/3 C. Chicken Broth
1/3 C. Butter
1 Egg, beaten
1⁄2 C. Celery, finely chopped
1⁄3 C. Red onion, finely chopped
1/4 C. Parsley, chopped
Salt & pepper to taste
Cranberry Sauce, for dipping
1. Preheat your oven to 375°. Sauté celery and onions in the butter in a medium skillet over high heat.
2. Combine the celery and onions with the bread cubes, broth, beaten egg, and parsley, adding salt and pepper to taste. Using your hands, mix thoroughly until the bread has soaked up all the liquid. Form into 1 1/2-inch balls using a large cookie scoop, pressing the balls tightly together in your hands to compress.
3. Line a baking sheet with foil or parchment paper, place the stuffing balls on it, and bake for 20-23 minutes or until golden brown.
4. Remove from the oven and allow to cool. Skewer
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