Fruited Stuffing Balls

This recipe is supposed to be for a side dish, but instead of the recommended tennis ball size I made golf ball size and used it for one of our appetizers. Wonderful!! **UPDATE** we really like the flavors of the fruit and nuts....it is a perfect stuffing for a turkey as well!! I doubled the recipe and used 1/2 apple juice and half chicken broth!!

• Ready In: 40 mins
• Serves: 12

Ingredients

• 2  cups  diced celery
• 1⁄2 cup  chopped onion
• 1⁄3 cup butter, melted
• 4  cups  season  stuffing cubes (I used cornbread)
• 1  cup  dried apricot, finely chopped
• 3⁄4-1  cup chicken broth
• 1⁄2 cup raisins
• 2  eggs, slightly beaten
• 1⁄4 cup  chopped pecans
• 1  teaspoon rubbed sage
• 1  teaspoon thyme leaves
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper (to taste)

Directions

1. In a large skillet, saute celery and onion in butter until tender.
2. Remove from the heat.
3. Add remaining ingredients; mix well.
4. Shape into balls (12 tennis ball or 24 golf ball sized).
5. Place in a greased 13x9 inch baking dish (it also worked well for me on a cookie sheet with parchment paper).
6. Bake, uncovered for 18-20 minutes for smaller balls and 20 -25 minutes for larger, until golden brown.