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corn stuffing balls

(1)
brignall avatar
Recipe by
Heather Brignall
@brignall
Steinbach, MB

this was just new to try to get veggies added. they turned out good just hot to handle so use a measure cup and a spoon..everyone liked them... enjoy i would even consider adding some cranberries (dried) and mushrooms next time i make this...

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(1)
yield 12 serving(s)

Ingredients For corn stuffing balls

  • 6 c
    herbed seasoned stuffing croutons
  • 1 c
    chopped celery
  • 1/2 c
    chopped onion
  • 3/4 c
    butter, divided
  • 1 can
    cream style corn
  • 1 1/2 tsp
    poultry seasoning
  • 1 c
    water
  • 3/4 tsp
    salt
  • 1/4 tsp
    pepper
  • 3 md
    eggs beaten

How To Make corn stuffing balls

  • bread crumbs
    1
    place croutons in a large bowl and set aside
  • saute celery and onion and butter
    2
    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 heat; cool for 5 minutes. pour over croutons. add egg yolks and mix gently
  • corn and water, seasoning, salt and pepper added
    3
    shape 1/2 cup fulls into balls; flatten slightly. place in a greased 15-in by 10 in. by 1 inch baking pan ( i used a cookie sheet)covered with parchment paper.) melt remaining butter; drizzle over stuffing balls. bake uncovered, at 375 for 30 minutes or until lightly browned
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