Leftover Turkey Stuffing Balls – Don’t LOSE this Recipe

Instructions

Preheat oven to 400 degrees Fahrenheit and prepare a large baking sheet with parchment paper or use a greased muffin tin. In a large sauté pan, melt butter over medium heat. Add in chopped celery and shallots. Stir about 2-3 minutes until softened. Turn off heat and allow it to cool for a few minutes.

In a large bowl, whisk together egg, poultry seasoning, parsley, broth, salt and pepper, then add butter mixture. Add bread cubes and use your hands to mash it all together. If mixture seems too moist, add more bread. If it seems too dry, add more broth. Pack the stuffing mixture tightly in your hands and form into roughly 2-½ inch balls – they should hold together well if you have enough moisture.

Place balls on the prepared baking sheet and bake at 400°F for 20 minutes until lightly browned and crunchy on the outside. Store in the fridge for 2-3 days or in a freezer safe container for up to 2-3 months.

Notes

IMPORTANT – Some poultry seasoning contains salt. If yours does, you will need to decrease the amount added for kosher salt. Start with ¼ teaspoon.

Leeks can be substituted for shallots in the same amount.

For egg free, use an egg substitute like a flax egg.

For dairy free, use olive oil or Earth Balance pressed oil in place of the butter. Ghee also works.

If your bread is fresh, just dry it out a bit in the oven by placing in for 2-3 minutes at 350 degrees F. You don’t want it toasted, just a little crusty/dry on the outside.

Onion-free poultry seasoning can be found with McCormick brand and Central Market brand.

Nutrition

Serving: 2balls | Calories: 155kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 90mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 6mg | Calcium: 105mg | Iron: 2mg