Apple Stuffing Boules for Rosh Hashanah
During a visit to Oberammergau in 2012, something became pretty obvious about German cuisine: they like to squish things into balls. From the classic savory potato Kartoffelkloesse to sweet Dampfnudeln mit Vanillesoße, leave it to the Bavarians to make dumplings out of pretty much anything.
A spherical shape adds aesthetic appeal to many types of dishes and, from a good old fashioned Feng Shui standpoint, round objects engender feelings of comfort.
"How about stuffing balls next Thanksgiving?" I asked my husband. It seemed easy enough; just add some egg, roll into balls and bake. These Apple Stuffing Boules are a twist for Rosh Hashanah but can really be enjoyed any time throughout fall and winter.
Ingredients
- 1⁄4 cup dried apples, finely chopped
- 1⁄3 cup Earth Balance spread
- 1⁄4 cup red onion, finely chopped
- 1⁄2 cup celery, finely chopped
- 5 cups soft white bread cubes, approximately 1/4 inch bits
- 1⁄2 cup fresh parsley, finely chopped
- 1⁄4 teaspoon pepper
- 1 teaspoon kosher salt
- 1⁄2 teaspoon poultry seasoning
- 1 egg, well beaten
- 1⁄4 cup chicken broth