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Ingredientes
- 3 c. chicken broth
- 3/4 pound butter (3 sticks)
- 1 med. onion, chopped
- 1/2 c. parsley, chopped
- 2 (14 ounce.) bags Pepperidge Farm Herb Stuffing mix
- 1 tbsp. fresh sage or possibly 1 1/2 teaspoon dry sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoon poultry seasoning
- 6 egg whites
Direcciones
- In a large skillet or possibly Dutch oven, heat the chicken broth with the butter till butter has melted. Add in remaining ingredients, except egg whites, and toss till proportionately mixed. Beat the egg whites in a small bowl till frothy and pour over stuffing mix. Toss to combine.
- Using your hands, form the mix into about 30 balls, measuring about 2 1/2 inches in diameter. Place slightly apart on an oiled cookie sheet. Bake uncovered at 350 degrees for 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 12 servings | |
| Calories 356 | |
| Calories from Fat 269 | 76% |
| Total Fat 30.45g | 38% |
| Saturated Fat 16.25g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 762mg | 32% |
| Potassium 164mg | 5% |
| Total Carbs 15.66g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.96g | 1% |
| Protein 6.01g | 10% |
