3 c. chicken broth
3/4 lb. butter (3 sticks)
1 med. onion, minced
1/2 c. parsley, minced
2 (14 oz.) bags Pepperidge Farm Herb Stuffing mix
1 tbsp. fresh sage or 1 1/2 tsp. dried sage
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. poultry seasoning
6 egg whites

In a large skillet or Dutch oven, heat the chicken broth with the butter until butter has melted. Add remaining ingredients, except egg whites, and toss until evenly mixed. Beat the egg whites in a small bowl until frothy and pour over stuffing mixture. Toss to combine.

Using your hands, form the mixture into about 30 balls, measuring about 2 1/2 inches in diameter. Place slightly apart on an oiled cookie sheet. Bake uncovered at 350 degrees for 25 minutes.