1 cup onions chopped 4 tablespoons butter 1/2 cup celery, chopped 6 cups dry bread cubes 2 cups low sodium chicken broth or water 2 eggs, beaten slightly 4 tablespoons dried parsley flakes 4 teaspoons dried sage 2 teaspoons dried poultry seasoning 1/2 teaspoon freshly cracked black pepper 1 teaspoon freshly grated nutmeg melted butter garnish with sage leaves
Melt the butter in a large skillet over medium heat. Add the onions and saute approximately 5 minutes. Add the celery and continue cooking until softened. Remove from the heat. Add the beaten eggs to the broth or water and blend well. Add the parsley, sage, poultry seasoning, pepper and nutmeg, mix well and pour over the dry bread cubes and stir.
Shape the mixture into 2-inch balls and place on a greased cookie sheet, drizzle a small amount of melted butter over the balls. Bake uncovered in 375 degrees F oven for 20 minutes.
You can also shape these into smaller balls and bake in mini-muffin tins.
Part of CDKitchen's 2005 Thanksgiving Menu. We made these in mini-muffin tins. Very easy to make and turned out great!
Nov 3, 2013
tonsoffun Member since: October 4, 2013
The only thing I do differently is "green" these up a bit with some spinach! yes, spinach! I chop a few handfulls of fresh spinach and just lightly wilt it then add that instead of the parsley and sage. I served them with a white "gravy" (just a white sauce with extra pepper in it) as a side dish.