Corn Stuffing Balls
User Reviews
4.2
15 reviews
Good
Corn Stuffing Balls
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Imagine stuffing in the form of an individually portioned ball. That's what these Corn Stuffing Balls are!
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Ingredients
- 6 cups stuffing crouton herb-seasoned
- 1 cup celery chopped
- 1/2 /2 cup onion chopped
- 3/4 /4 cup butter divided
- 1 .75 ounce cream-style corn canned
- 1 cup water
- 1-1/2 /2 teaspoons poultry seasoning
- 3/4 /4 teaspoon salt
- 1/4 /4 teaspoon black pepper
- 3 egg beaten, yolks
Instructions
- Place croutons in a large bowl and set aside. In a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten slightly. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned. Yield: 12 servings.
- Preheat oven to 375 degrees and grease a baking sheet.
- In a large bowl, add the croutons and set aside for later.
- In a skillet, melt 1/2 cup of the butter and saute the celery and onion until soft. Add the creamed corn, water, poultry seasoning, salt, and pepper. Bring mixture to a boil, then remove from heat and let cool for 5 minutes.
- Pour mixture over croutons. Add the egg yolks and mix to combine. Scoop 1/2 cup balls of the mixture, flatten slightly, and place on baking sheet.
- Melt remaining 1/4 cup of butter and drizzle over stuffing balls.
- Bake for 20-30 minutes or until lightly browned.
Notes
- Source: Taste of Home
Genuine Reviews
User Reviews
Overall Rating
4.2
15 reviews
Good
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