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| Grandma Dot's Stuffing Balls |
"This is my ought to-have recipe for Thanksgiving, surpassed all the way down to me via my grandmother. These delicious stuffing balls are crispy at the outside and smooth at the internal. She always used white bread for this recipe, but I like to use a nutty complete wheat bread for a bit extra taste."
Ingredients :
- cooking spray
- three/four cup butter
- half of cup diced onion
- 1/2 cup diced celery
- 1 half teaspoons salt
- 1 teaspoon hen seasoning
- half of teaspoon floor black pepper
- 2 eggs
- half of cup hen broth
- 10 cups cubed entire wheat bread
- half of cup chopped sparkling parsley
Instructions :
| Prep : 30M | Cook : 24M | Ready in : 56M |
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- Preheat oven to 375 levels F (one hundred ninety stages C). Line a baking sheet with aluminum foil; grease with cooking spray.
- Melt butter in a big skillet over medium warmness. Add onion and celery; prepare dinner and stir till softened, about 5 mins. Stir in salt, chicken seasoning, and pepper; cook and stir until aromatic, approximately 1 minute.
- Whisk eggs and chicken broth collectively in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix collectively until combined.
- Shape combination into 2-inch balls and arrange on prepared baking sheet.
- Bake till golden and crisp, about 20 minutes.
Notes :
- These can be organized an afternoon beforehand and saved in the refrigerator covered with aluminum foil or plastic wrap.
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