These are a simple twist on a stuffing side dish: prepare STOVE TOP with a few veggie add-ins, roll and bake! They're a super side for your Thanksgiving turkey.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
1 cup hot water
1/4 cup non-hydrogenated margarine
2 pkg. (300 g each) frozen chopped spinach, thawed, well drained and squeezed dry
1 cup finely chopped fresh mushrooms
3/4 cup finely chopped onions
1/2 cup Kraft 100% Parmesan Light Grated Cheese
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How do I make it ?
Heat oven to 400ºF.
Mix stuffing mix, hot water and margarine in large bowl until well blended.
Add remaining ingredients; mix lightly. Shape into 24 (2-inch) balls; place in 2 (17x11-1/2x3/4-inch) pans sprayed with cooking spray.
Bake 25 to 30 min. or until lightly browned, rotating pans after 15 min.
Kraft Kitchen Tips!
Prepare and bake spinach balls as directed; cool completely. Place in freezer-weight resealable plastic bags; freeze up to 3 months. When ready to serve, thaw in refrigerator, then place in baking pans and bake in 400ºF oven 15 to 20 min. or until heated through.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 2.5 g
Cholesterol 75 mg
Sodium 420 mg
Carbohydrate 16 g
Fibre 4 g
Sugars 3 g
Protein 10 g
Makes 8 servings, 3 balls (98 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.