A family favorite at our holiday table. Stuffing is more fun rolled into balls and baked until crisp all over!
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings: 12 servings
- 1/2 cup Butter
- 2 stalks Celery, chopped
- 1 Onion, chopped
- 1/2 cup Parsley, chopped
- 1 Egg
- 8 oz Herb Stuffing Mix (we use Pepperidge Farm Herb Seasoned Stuffing Mix) or Dried Bread Cubes
- 1 can (10 oz) Cream of Mushroom Soup
Preheat oven to 400° F (204° C).
Melt butter in a large skillet over medium-high heat. Add celery, onion and parsley. Season with salt and pepper. Saute until vegetables are soft, 4 to 5 minutes.
Beat egg and combine with stuffing mix, cream of mushroom soup and cooked vegetables.
Form into 12 even balls, pressing the mixture together firmly between your hands. Place on a greased baking sheet. Bake until the tops are golden brown and crisp, about 12 minutes.
Serve hot out of the oven and enjoy!
Serving: 1g | Calories: 218kcal | Carbohydrates: 16g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Cholesterol: 97mg | Sodium: 658mg | Fiber: 2g | Sugar: 5g