Serves a Crowd

Rosemary and Sage Stuffing Balls

November  5, 2009
0 Ratings
  • Serves 12
Author Notes

In my family we don't stuff the turkey or making dressing on the side. We form the stuffing into balls and arrange them around the bird. That way they soak up some of the juices while allowing the turkey to cook fully and efficiently. —Rachel Rappaport

What You'll Need
  • 25 slices white sandwich bread
  • 2 large onions, chopped
  • 1 bunch celery, diced
  • 1/2 cup chicken or turkey stock
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 2 eggs, beaten
  • 1/2 ounce sage, torn
  • 2 tablespoons minced rosemary
  • 8 ounces sliced crimini mushrooms
  • 1 teaspoon white or black pepper
  • 1 teaspoon kosher salt
  1. In a large pan, saute celery, mushrooms and onions in butter and olive oil over very low heat until the onions are translucent. Do not brown. Add to bread cubes in bowl and add seasoning. Combine with egg and broth. Form medium-sized balls. Refrigerate until ready to use.
  2. Place balls in the bottom of the roasting pan under the rack and around the turkey or chicken on the rack for the last 1/2 hour of roasting and cook until cooked through.

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