Aunt Hildegard's Hazelnut And Cranberry Stuffing Balls
Classic stuffing flavors formed into convenient, bite-sized balls. Perfect as a side dish or appetizer.
10
Cubed bread-day old white bread
1/2
Butter-melted
1
Chicken broth
1
Egg-large
1/2
Dried cranberries
See all 10 ingredients ↓
Classic stuffing flavors formed into convenient, bite-sized balls. Perfect as a side dish or appetizer.
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine all Base ingredients. Mix well to ensure the bread is evenly moistened.
- Add all Flavorings to the bread mixture and stir until thoroughly combined.
- Roll the mixture into 1-inch balls.
- Place the stuffing balls on a baking sheet.
- Bake for 20-25 minutes, or until golden brown and heated through.
-
10
283 g
Cubed bread-day old white bread
-
1/2
113 g
Butter-melted
-
1
240 mL
Chicken broth
-
1
15 mL
Egg-large
-
1/2
75 g
Dried cranberries
-
1/2
50 g
Chopped hazelnuts
-
1/4
7.5 mL
Dried sage
-
1/4
7.5 mL
Dried thyme
-
1/4
5 mL
Salt
-
1/8
2.5 mL
Black pepper
Equipment
- Large bowl
- Baking sheet
- Mixing spoon
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine all Base ingredients. Mix well to ensure the bread is evenly moistened.
- Add all Flavorings to the bread mixture and stir until thoroughly combined.
- Roll the mixture into 1-inch balls.
- Place the stuffing balls on a baking sheet.
- Bake for 20-25 minutes, or until golden brown and heated through.
Nutrition per serving
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