Stuffing Balls

My niece, Linda, gave me this recipe because her husband really liked them. I have used this same recipe for years. They are very tasty!

Ingredients:

• 8 C. firmly packed fresh bread cubes
• 1 c. minced celery
• 1/2 c. chopped parsley (optional)
• 2 Tbsp. minced onion (I always put a lot more...because I am a big fan of onion)
• 1 tsp. poultry seasoning
• 1 pinch of sage
• 1/4 tsp. pepper
• 1/2 c. butter/ margarine
• 2 beef bouillon cubes (or chicken)
• 2 egg whites
• salt to taste

 About 1 hour before serving:
Preheat oven to 325*
In a small saucepan over medium heat, heat butter and bouillon cubes with 1/2 c. water. Heat until butter is melted and bouillon is dissolved.
While that is heating get a large saucepan and add together remaining ingredients (except for egg whites)
Pour hot mixture over dry mixture. Toss to mix well.
In a small bowl, with a fork, beat egg whites until they are foamy. Add to mixture, mix well. Lightly press a handful of the mixture into a ball...if it does not hold it's shape, add a little more water.
Using hands, shape the mixture into balls, using about 1/2 c. of mixture for each ball. Place on greased baking sheet. Bake stuffing balls at 325* for 30 minutes until crispy and golden brown.
Serve Hot.
Makes 10 servings.