Ingredients Jump to Instructions ↓

  1. 2 cups sage and onion or herb-seasoned bread stuffing mix

  2. 1 small onion, chopped

  3. 2 tablespoons grated Parmesan cheese

  4. 1 clove garlic, minced

  5. 1/4 teaspoon dried thyme leaves

  6. 1/4 teaspoon black pepper

  7. 1 package (10 ounces) frozen chopped spinach, thawed and well drained

  8. 1/4 cup fat-free reduced-sodium chicken broth

  9. 2 egg whites, beaten

  10. Dijon or honey mustard

Instructions Jump to Ingredients ↑

  1. Combine bread stuffing mix, onion, cheese, garlic, thyme and pepper in medium bowl; mix well. Combine spinach, broth and egg whites in separate medium bowl; mix well. Stir into bread cube mixture. Cover; refrigerate 1 hour or until mixture is firm.

  2. Preheat oven to 350°F. Shape mixture into 24 balls; place on ungreased baking sheet. Bake 15 minutes or until spinach balls are browned. Serve with mustard for dipping, if desired. Garnish, if desired.


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