Stuffing Balls

Submitted by Kate Waldie

2 c. chopped onion
1 1/2 c. chopped celery
1 tsp. butter

8-10 c. course dry bread crumbs (about 20 slices)***
1 1/2 tsp. parsley flakes
2 tsp. poultry seasoning
1 tsp. salt
1/4 tsp. pepper
(Optional: 1 (6 oz.) pkg. Craisins)

3 large eggs, fork beaten
1 1/2 c. water or chicken broth
1/2 c. (1 stick) butter, melted

Saute onion and celery in butter until onion is soft and clear.  Combine bread crumbs, parsley, poultry seasoning, salt, and pepper in a large bowl.  Add eggs and water. Stir. Add onion mixture and mix well.

Shape into balls using either a 1/2 c. or 1/3 c. (depending on preferred size) and arrange in a single layer on a greased cookie sheet.  Drizzle melted butter.  Bake at 350 F degrees for about 25 minutes or until golden.

***I use fresh bread and dry it out on a cooking sheet in the oven (at 250 F degrees) for about 15 minutes.

Makes approx. 24 balls