Ingredients

The following ingredients have 24 Servings
  • 3/4 - 1 cup(s) finely chopped onion
  • 1 cup(s) butter
  • 1 cup(s) peeled and chopped celery
  • 1/2 cup(s) chopped fresh parsley
  • 1/2 tablespoon(s) dried sage
  • 1 1/2 teaspoon(s) dried thyme leaves
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) black pepper
  • 12 cup(s) dried bread cubes
  • 1 - egg, slightly beaten
  • 1 can(s) chicken broth; 14 oz; more if needed

Instruction

  • Preheat oven to 375 degrees.
  • Saute onions in butter in large skillet over medium heat for 10 minutes.
  • Stir in celery, parsley, sage, thyme, salt, and pepper. Cook, stirring, over medium heat for 5 minutes. Remove from heat.
  • Add bread cubes to onion mixture; toss thoroughly to coat.
  • Mix together the egg and 3/4 cup of the broth.
  • Add to stuffing to moisten. If stuffing is too dry to stick together add a small additional amount of broth, but do not over moisten.
  • Shape stuffing into 24 small balls (about 1 and 1/2" diameter). If you prefer, you can make the balls a little larger. Place the balls in one layer on a greased baking sheet. Bake, uncovered, at 375 degrees, for 20 minutes.
  • Pour remaining broth over the balls (use a little more broth to just moisten balls if needed).
  • Bake, uncovered, an additional 15 minutes, or until balls are the dry/moist level you desire.