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Post by wilderness on Oct 10, 2018 10:29:35 GMT -5
Stuffing Balls-annrms 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.
Recipe calls for 2 eggs but I omitted them.
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