Wee Cranberry Stuffing Balls

• 4 cups fine breadcrumbs
• 2 eggs, lightly beaten
• 1 cup cranberries, coarsely chopped
• 12 teaspoon thyme
• 12 teaspoon summer savory
• 14 cup fresh parsley, fresh,finely chopped
• salt and pepper
• 1 cup onion, chopped
• 1 cup celery, chopped
• 34 cup butter
• 34 cup chicken broth

1. In a skillet saute the onions& celery in the heated butter until limp but not brown.
2. Add herbs, cranberries, salt& pepper.
3. Put crumbs in a bowl, add veggie mixture then the eggs and chicken broth and mix thoroughly.
4. Chill for 30 minutes in fridge.
5. Shape the mixture into small balls the size of walnuts and put them on a lightly greased cookie sheet.
6. Cover the balls with tin foil and bake in a 300F degrees oven for about 10 minutes and serve.

breadcrumbs, eggs, cranberries, thyme, summer, fresh parsley, salt, onion, celery, butter, chicken broth

Taken from www.food.com/recipe/wee-cranberry-stuffing-balls-11043 (may not work)