- 3 to 4 cups finely chopped leftover bread stuffing
- 2 large eggs, beaten
- Olive oil or melted butter (optional)
If stuffing is moist, squeeze it in a tea towel to dry it out some. Combine stuffing and eggs and let rest in the refrigerator for 20 minutes.
Preheat oven to 350° F.
Form stuffing into 1-inch balls and place on a parchment-lined baking sheet. Brush lightly with olive oil or melted butter, if you desire. Bake for 15 to 20 minutes or until golden and hot throughout.