| Cooking | Gardening | Quilting | Homebrewing | Wine | Recipes | Make Money | Home |
Stuffing
Balls
| ¾ cup butter
1 cup chopped onion 1½ cup chopped celery ¼ cup snipped parsley ½ cup chopped sage, or 1 teaspoon dry 1½ teaspoons salt ½ teaspoon pepper 1 teaspoon crumbled dry thyme ½ teaspoon ground nutmeg 6 cups each dry bread cubes & crumbled corn bread 1 - 14½ ounce can chicken broth Sauté butter, veggies and seasonings
until tender. Combine with breads; stir in broth. Shape into 12 balls,
using ½ cup packed mixture per ball. Place in buttered 13x9 inch
pan. Chill covered, several hours or overnight. Bake covered, in a 325°
oven 30 minutes. Uncover; bake 15-20 minutes longer.
|
| Cooking | Gardening | Quilting | Homebrewing | Wine | Recipe Archive | Make Money | Home |