 |
|
Stuffing Balls
3 cups day-old bread crumbs
2 tbsp minced onion
2 tbsp minced celery
1 tbsp finely chopped parsley
2 tbsp finely chopped sweet red pepper
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp basil
1/2 tsp dry mustard
1/2 tsp ground sage
5 tbsp melted butter, divided
1 cup mashed potato (no butter or milk, just a potato mashed)
2 large eggs, separated
In a large bowl, combine the first seven ingredients, add the sage,
mustard and basil, and mix well.
In another bowl, add 4 tbsp of melted butter to the potato, add
the egg yolks and mix well. Add to the breadcrumb mixture.
Beat the eggwhites until stiff but not dry; fold lightly into bread
mixture.
Form the mixture into 8 or 9 balls about 2" in diameter. Place on
a greased baking sheet.
Bake in a 350F oven for 30 minutes, then turn up oven temperature
to 400F, drizzle remaining butter over the balls and bake a further
10 to 15 minutes, until golden.
(Since I have never seen ground basil, I use regular dried basil,
about a teaspoonful, and I use more black pepper than the recipe
asks for.)
According to the recipe, one ball equals one serving, but that
seems kind of miserly to me. Figure on two or three balls per
person, or five for my brother-in-law :).
|
|
Stuffing Balls 01