GLUTEN FREE STUFFING BALLS
Miss those old family favorites? Celebrate your gluten free Thanksgiving with this fantastic recipe for gluten free stuffing balls. No one notices they are gluten free!
Servings: 12 balls
For the Stuffing Balls:
- 1 small onion finely diced
- 1-2 celery sticks finely diced (I keep mine large for picky kids to pick out)
- 1 ½ sticks butter 12 TBSP
- ½ teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 loaf Udi’s Gluten Free White Sandwich Bread Toasted and cubed
- ¼ cup dried cranberries
- 3 egg yolks
- 1 tablespoon potato flour
- ½ cup chicken broth
For the Stuffing:
Preheat oven to 350 degrees.
Toast all the pieces of bread and cube into small pieces. Set aside.
In a skillet over medium heat, melt the butter. Add in the onion and celery. Begin to sweat down. When onions are translucent, add in the poultry seasoning. Continue to cook about 1-2 minutes more.
In a large mixing bowl, combine the bread cubes with the potato flour and dried cranberries. Add in the onion/butter mixture from the skillet. Mix in the egg yolks. Finally, add in the chicken stock.
The mixture should be mushy, but not terribly mushy. There should still be bits of firm bread.
Coat a sheet pan with non-stick spray. Using a large scoop, make balls with your hands (a little bigger than golf balls). The recipe should make 12 balls this size.
Bake for 15 minutes. The balls should hold their shape and be cooked through.
Calories: 96kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Cholesterol: 48mg | Sodium: 358mg | Potassium: 63mg | Fiber: 1g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 1.5mg | Calcium: 74mg | Iron: 1.1mg