Herbed Stuffing Balls Recipe
- 3 c. chicken broth
- 3/4 pound butter (3 sticks)
- 1 med. onion, chopped
- 1/2 c. parsley, chopped
- 2 (14 ounce.) bags Pepperidge Farm Herb Stuffing mix
- 1 tbsp. fresh sage or possibly 1 1/2 teaspoon dry sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoon poultry seasoning
- 6 egg whites
- In a large skillet or possibly Dutch oven, heat the chicken broth with the butter till butter has melted.
- Add in remaining ingredients, except egg whites, and toss till proportionately mixed.
- Beat the egg whites in a small bowl till frothy and pour over stuffing mix.
- Toss to combine.
- Using your hands, form the mix into about 30 balls, measuring about 2 1/2 inches in diameter.
- Place slightly apart on an oiled cookie sheet.
- Bake uncovered at 350 degrees for 25 min.
chicken broth, butter, onion, parsley, stuffing mix, fresh sage, salt, pepper, poultry seasoning, egg whites
Taken from cookeatshare.com/recipes/herbed-stuffing-balls-16421 (may not work)