Savory Dressing or Stuffing Balls

Submitted by Marg (CaymanDesigns)

"It was always my husband's job to toast all the bread when he was little. Now, he's in charge of preparing the whole recipe each Thanksgiving."

 

• Ready In: 45mins
• Ingredients: 10
• Yields: 10 dressing balls
• Serves: 10

ingredients

• 1 cup onion, chopped
• 4 tablespoons butter (we use light)
• 1⁄2 cup celery, chopped
• 1 loaf wheat bread, toasted or 6 cups wheat bread
• 2 cups low sodium chicken broth
• 2 eggs, beaten slightly
• 4 tablespoons dried parsley flakes
• 1 teaspoon dried poultry seasoning
• 1⁄2 teaspoon freshly cracked black pepper
• melted butter

directions

1. Toast all the bread and rip or cut into small pieces. Place in a large mixing bowl.
2. Melt the butter in a large skillet over medium heat. Add the onions and celery and saute until softened. Remove from the heat.
3. Add the beaten eggs to the broth and blend well. Add the parsley, sage, poultry seasoning, and pepper mix well. Mix the sauted vegetables with the bread cubes and then pour broth mixture over all and stir.
4. Shape the mixture into 2-inch balls and place on a greased cookie sheet, drizzle a small amount of melted butter over the balls.
5. Bake uncovered in 375 degrees F oven for 25 minutes.