Stuffing Balls With Cream Of Chicken Soup
Equipment
- Mixing bowl
- Saucepan
- Baking sheet or dish
- Parchment paper (if using a baking sheet)
- Measuring cups and spoons
- Spoon or scoop for forming balls
Ingredients
- 1 package 6 ounces stuffing mix
- 1 can 10.5 ounces cream of chicken soup, divided
- 1/2 cup chicken broth
- 1/4 cup 1/2 stick unsalted butter
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1 large egg lightly beaten
- 1/2 teaspoon poultry seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
Preheat The Oven
- Begin by preheating your oven to 350°F (175°C). If you're using a baking sheet, line it with parchment paper for easy cleanup.
Sauté The Vegetables
- In a saucepan over medium heat, melt the butter. Add the chopped celery and onion, cooking until they become tender and translucent, which should take about 5 minutes.
Prepare The Stuffing Mixture
- In a large mixing bowl, combine the sautéed vegetables, stuffing mix, half of the cream of chicken soup (reserve the other half for later), chicken broth, beaten egg, poultry seasoning, salt, and pepper. Stir until all ingredients are well incorporated.
Form The Stuffing Balls
- Using your hands or a scoop, shape the mixture into balls approximately 2 inches in diameter. Place each ball onto the prepared baking sheet or into a greased baking dish, ensuring they're evenly spaced.
Prepare The Sauce
- In a small bowl, mix the remaining cream of chicken soup with 1/2 cup of water until smooth. This will create a pourable sauce.
Add The Sauce
- Pour the sauce evenly over the stuffing balls, ensuring each one is coated.
Bake
- Place the baking sheet or dish in the preheated oven and bake for 25-30 minutes, or until the stuffing balls are golden brown and the sauce is bubbling.
Serve
- Once done, remove from the oven and let them cool slightly. Garnish with chopped fresh parsley if desired, and serve warm.
Notes
This recipe is versatile and can be adapted to suit various dietary preferences. For a vegetarian version, substitute the chicken broth and cream of chicken soup with vegetable broth and cream of mushroom soup, respectively. Always ensure that any substitutions align with your dietary needs.