November 16, 2008

Rosemary and Sage Stuffing Balls

rosemary sage stuffing balls

25 slices torn sandwich bread
2 large onions, diced
1 bunch celery, diced
1/2 cup chicken or turkey stock
1 tablespoon butter
2 tablespoons olive oil
2 eggs, beaten
1/2 oz fresh sage, torn
2 tablespoons chopped rosemary
8 oz sliced crimini mushrooms
1 teaspoon white pepper


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.

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.

Yield: 8-10 servings

My thoughts:
I made this stuffing when I made my sage roasted chicken but it easily is enough to serve with turkey instead. I love making stuffing balls because you can place them in the roasting pan to absorb the juices (but not all of them, there is often enough leftover to make gravy with) without having to actually stuff the bird which can lead to bacteria growth and food poisoning. It is really my favorite part of roasting a chicken or turkey. In fact I often roast a chicken or an extra turkey during the Winter just so I have an excuse to make (and consume!) vast amounts of stuffing. This particular stuffing is a herby variation on the stuffing my family serves at the holidays. The flavors of the sage and rosemary, while present, are mellowed by the roasting.