Post by annrms on May 15, 2018 12:54:57 GMT -5
The recipe for these on TOH Field editors site calls for 2 beaten eggs. I've never used eggs in my stuffing, and using chicken broth, Marsala (optional) worked well...nothing fell apart.
Stuffing Balls
8 slices Vermont Bakery multi-grain bread, cubed and pulsed into crumbs
¼ cup finely diced celery, with some leaves
¼ cup finely sliced scallions
4 tablespoons butter, melted
1 oz. Marsala
2 envelopes low-sodium chicken broth powder
½ cup hot water
Pepper, to taste (Used savory blend )
Place soft crumbs in a bowl. Sauté vegetables in butter in a small non-stick pan until soft. In a small pan, combine Marsala, chicken broth powder, and water. Heat until powder melds into liquid.
Scrape vegetable/butter mixture into bowl with bread. [Do not wipe out pan; set aside.] Add liquid. Mix well. Let stand 10 minutes and mix again. Form into 6 balls, compressing the mixture into compact balls.
Place in skillet used to cook vegetables. Place in 350° oven and bake for 20 minutes.
Stuffing Balls
8 slices Vermont Bakery multi-grain bread, cubed and pulsed into crumbs
¼ cup finely diced celery, with some leaves
¼ cup finely sliced scallions
4 tablespoons butter, melted
1 oz. Marsala
2 envelopes low-sodium chicken broth powder
½ cup hot water
Pepper, to taste (Used savory blend )
Place soft crumbs in a bowl. Sauté vegetables in butter in a small non-stick pan until soft. In a small pan, combine Marsala, chicken broth powder, and water. Heat until powder melds into liquid.
Scrape vegetable/butter mixture into bowl with bread. [Do not wipe out pan; set aside.] Add liquid. Mix well. Let stand 10 minutes and mix again. Form into 6 balls, compressing the mixture into compact balls.
Place in skillet used to cook vegetables. Place in 350° oven and bake for 20 minutes.