Holiday Stuffing Balls

24 oz. loaf - sliced bread, cubed and dried, or 14 oz. pkg. stuffing cubes
1/2 c - butter
2 - onions, finely chopped
4 stalks - celery, finely chopped
3 - eggs, beaten
1 t - dried sage
1 t - salt
1/2 t - pepper
10 3/4 oz. can - cream of chicken soup, divided
1 1/4 c - turkey or chicken broth

Place bread or stuffing cubes in a large bowl; set aside. Melt butter in a large skillet over medium heat. Saute onions and celery until softened and golden. Pour onion mixture over bread; add eggs, seasonings and half of soup. Mix well and form into 18 balls, using about 1/3 cup mixture for each ball. Arrange in a greased 13"x9" baking pan. Combine remaining soup with broth in a small saucepan and heat, stirring until smooth. Spoon one tablespoon of soup mixture over each stuffing ball. Cover pan with aluminum foil. Bake at 350° for 30 minutes. Remove foil; spoon remaining soup mixture over balls. Bake, uncovered, for an additional 10 minutes.

Makes 18 servings.

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