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8 cups day-old fine white bread cubes, packed firm
1 tsp. poultry seasoning
1/4 tsp. salt
1/2 tsp. pepper
2 Tbsp. minced onion
1/2 cup chopped parsley (optional)
1 cup minced celery
1/2 cup water
1/2 cup butter
2 beef bouillon cubes
2 egg whites (beaten foamy but not stiff)

The day before, toss bread cubes with next 6 ingredients. Heat
butter, water and bouillon cubes together. Pour over crumbs, toss
to dampen evenly. Add egg whites, mix thoroughly. Shape into golf
balls (1/2 cup). Place on greased baking sheet - chill until
needed. Bake at 300 degreesF for 45 minutes or until crisp and lightly
browned. Makes 12 balls.

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