A family favorite at our holiday table. Stuffing is more fun rolled into balls and baked until crisp all over!
Servings: 12 servings
Half Sheet Pan
- ½ cup Butter
- 2 stalks Celery, chopped
- 1 Onion, chopped
- ½ cup Parsley, chopped
- 1 Egg
- 8 oz Herb Stuffing Mix or Dried Bread Cubes (we use Pepperidge Farm Herb Seasoned Stuffing Mix)
- 1 10 oz can 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.
In a large mixing bowl, 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 sheet pan. Bake until the tops are golden brown and crisp, about 12 minutes.
Serve hot out of the oven and enjoy!
Serving: 1g | Calories: 166kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 430mg | Potassium: 258mg | Fiber: 1g | Sugar: 3g | Vitamin A: 497IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg