Rosemary And Sage Stuffing Balls

• 25 slices white sandwich bread
• 2 large onions, chopped
• 1 bunch celery, diced
• 1/2 cup chicken or turkey stock
• 1 tablespoon butter
• 1 tablespoon canola oil
• 2 eggs, beaten
• 1/2 ounce sage, torn
• 2 tablespoons minced rosemary
• 8 ounces sliced crimini mushrooms
• 1 teaspoon white or black pepper
• 1 teaspoon kosher salt

1. In a large pan, saute celery, mushrooms and onions in butter and olive oil over very low heat until the onions are translucent. Do not brown. Add to bread cubes in bowl and add seasoning. Combine with egg and broth. Form medium-sized balls. Refrigerate until ready to use.
2. Place balls in the bottom of the roasting pan under the rack and around the turkey or chicken on the rack for the last 1/2 hour of roasting and cook until cooked through.

white sandwich bread, onions, celery, chicken, butter, canola oil, eggs, sage, rosemary, crimini mushrooms, white, kosher salt

Taken from food52.com/recipes/1474-rosemary-and-sage-stuffing-balls (may not work)