Recipe: Potato Dressing Balls

Potato Dressing Balls
rec.food.cooking/Andy (1999)
Servings: 15

4 baking potatoes -- cut into 1-inch cubes
2 tablespoons butter
1 cup celery -- chopped
1/2 cup onion -- chopped
1/4 cup parsley -- minced
2 eggs
18 slices white bread, torn into small pieces
1 cup butter -- melted
1 cup milk
1/4 teaspoon Tabasco sauce
1/4 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

In a medium saucepan cover potatoes with cold water, bring to a boil, over medium high heat, cover and cook until tender, about 20-25 minutes.

Drain, put through a ricer, place in a bowl and beat until smooth.

In a medium skillet melt 2 tablespoons butter over medium heat and saute celery and onion until onion is translucent, about 10 minutes. Add parsley, stir, remove from heat and set aside.

In a large mixing bowl beat eggs until foamy. Stir in bread, melted butter, milk, Tabasco sauce, thyme, salt and pepper. Add celery onion mixture, then stir in potatoes.

Using an ice cream scoop, or a 1/3 cup measure, form the dressing into about 20 balls and place on a lightly oiled baking sheet, or in buttered muffin tins.

Bake in a preheated 375 degree oven until golden brown, about 25 minutes. Serve hot.