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.
- 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
- Preheat oven to 375 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Heat Earth Balance on medium in a large skillet.
- Add dried apple, red onion and celery and sauté gently until soft.
- Combine remaining ingredients with the apple, celery and red onion mixture.
- Shape mixture into 8 balls. To keep the mixture from sticking to your hands, you can dampen your hands with cold water.
- Place stuffing balls on the baking sheet and bake at 375 degrees Fahrenheit for about 20 minutes or until set. Serve immediately or allow to cool for 5 minutes.