Dressing balls are made using dried bread cubes and French onion soup.
1 cup light margarine
1/4 cup dried celery flakes
1/4 cup dried onion flakes
1 tablespoon dried parsley flakes (2 tablespoons fresh, chopped)
8 cups dried bread cubes, 1/2-inch cubes
2 10.25-ounce cans French onion soup
1 large egg, beaten slightly
1/2 teaspoon pepper
1-1/2 teaspoons poultry seasoning
Preheat oven to 350 degrees.
Melt butter in a medium saucepan over medium heat. Saute celery, onion, parsley and red pepper until onion is clear. Pour into large mixing bowl. Add bread cubes, soup, egg and seasonings. Stir thoroughly.
Measure dressing into greased muffin tins, using a 1/4 cup measuring cup. Bake for 25 to 28 minutes or until dressing is firm.
Loosen dressing with a spoon and remove from tins to serving bowl. Serve immediately; with or without gravy.
Source: Wheat Foods Council
Recipe makes 10 side dish servings.
Serving size: 2 dressing balls
Calories: 497; Total Fat: 17g; Saturated Fat: 3g; Cholesterol: 24mg; Sodium: 1315mg; Carbohydrates: 74g Protein: 13g; Fiber: 6g
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