Stuffing balls
Stuffing balls

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, stuffing balls. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Stuffing balls is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Stuffing balls is something that I have loved my entire life. They’re nice and they look wonderful.

Video Recipe for Stuffing Balls from Inquiring Chef. See the printed recipe at: http. These stuffing balls are a good side dish with poultry and pork dishes.

To begin with this particular recipe, we must prepare a few ingredients. You can have stuffing balls using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Stuffing balls:
  1. Make ready 1 c milk
  2. Prepare 2 eggs
  3. Make ready 10 ounce bag croutons for stuffing (about 7 cups)
  4. Make ready 2 cups sliced carrots
  5. Take 2 ribs celery diced
  6. Take 1 Tablespoon minced garlic
  7. Take 3 Tablespoon butter
  8. Make ready 1/3 c Minced onion
  9. Make ready 1 teaspoon italian seasoning
  10. Make ready 1 teaspoon sage
  11. Take to taste Salt and pepper
  12. Take 3 c chicken broth
  13. Take 1 chicken bullion cube

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Instructions to make Stuffing balls:
  1. Beat eggs with milk and drizzle over croutons in large bowl. Set aside.
  2. Melt butter in pan. Add carrots, celery, garlic, and onion. Saute until just tender. Add seasonings.
  3. Add broth and bullion. Simmer until bullion dissolves.
  4. Add pan contents to croutons in bowl. Mix and let sit for at least 15 minutes to absorb liquid, mixing once or twice more to ensure all croutons are moistened. (You can transfer it to large zip lock or air tight container overnight)
  5. Make balls using 1/2 cup of stuffing. Put in buttered casserole.
  6. Bake at 350 for about 30 minutes, depending on your preference of moist stuffing vs crunchy outer layer.

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