Thanksgiving Stuffing Balls


  • 1 onion, peeled and chopped
  • 1 stalk of celery, diced
  • 2 fresh sage leaves
  • Mushrooms (optional)
  • 3 slices of white bread, blended into breadcrumbs
  • 1 tablespoon ground thyme
  • salt & pepper
  • 2 egg replacers (I like using flax seed and warm water)

Saute onion in a pan with a little oil until softened. If using mushrooms, add to pan and cook until soft.

Mix in the fresh sage, thyme, and breadcrumbs.

Season with salt and pepper to taste. Remove from heat and let cool.

When cooler, add in the egg replacer and bind, then use your hands to form small balls.

Place on a oiled (sprayed) cookie sheet and bake at 350 degrees F for 30 minutes