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Submitted by: Barb Rudyk from Alberta, Canada
Originally shared on the web 07/31/2012

10 c. dry bread crumbs, or 1 loaf day-old bread, cubed
1/2 c. butter
1 c. celery, finely diced
1 onion, finely diced
10-3/4 oz. can cream of mushroom soup
1 t. dried sage
1 t. dried thyme
1 t. salt
1/2 c. fresh parsley, chopped, or 1/4 c. dried parsley

Place bread crumbs or cubes in a large bowl. In a skillet over medium heat, melt butter. Saute celery and onion until tender; add celery mixture to bowl. Add soup and seasonings; mix well. Form mixture into 12 to 14 balls. Place in a greased 13”x9” baking pan; cover with aluminum foil. Bake, covered, at 350 degrees for 25 minutes. Serves 6.