Stuffing Balls

• 1 large loaf bread
• 1 c. butter or margarine
• 1/2 c. celery, chopped
• 2 Tbsp. parsley
• 1 small onion, chopped
• 1/2 tsp. poultry seasoning
• salt to taste
• 2 eggs
• 1/4 c. milk
• 2 chicken bouillon cubes
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 soup can of milk
• pepper to taste

1. Cook celery, onion and parsley in butter.
2. Add bouillon cubes. Pour over cubed bread, poultry seasoning, salt and pepper.
3. Add eggs and 1/4 cup milk.
4. Shape into medium-size balls and place in 9 x 13-inch dish.
5. Mix soup with remaining milk.
6. Cover bottom of dish with soup mixture.
7. Spoon remaining soup over top of stuffing balls.
8. Bake uncovered 45 minutes at 325u0b0.

bread, butter, celery, parsley, onion, poultry seasoning, salt, eggs, milk, chicken bouillon cubes, cream of chicken soup, cream of celery soup, milk, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1040643 (may not work)