1 c. butter
2 c. chopped onions
1 c. chopped celery
1/2 c. parsley
1 tbsp. poultry seasoning
1 tsp. salt (opt.)
1/2 tsp. pepper
12 c. dried bread crumbs
1 c. milk
2 eggs (4 egg whites), slightly beaten
1/2 c. turkey or chicken broth

In skillet melt butter, add onions and celery. Saute until tender, about 10 minutes. Stir in parsley, poultry seasoning, salt and pepper. Cook 5 minutes. Remove from heat and stir in bread cubes, mix well.

Combine milk and eggs (whites). Stir in stuffing mixture. Shape stuffing into balls about 1 1/2 inches in diameter. Place in well buttered 13 x 9 x 2 inch baking pan. Pour broth over balls. Bake in preheated oven at 375 degrees for 20 minutes, until golden brown. Makes 20 balls.