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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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My mom had many winning recipes, and this was one of our family's favorites. I can still picture these Corn Stuffing Balls encircling the large meat platter piled high with one of her delicious entrees. Ingredients:
6 cups herb-seasoned stuffing croutons |
1 cup chopped celery |
1/2 cup chopped onion |
3/4 cup butter, divided |
1 can (14-3/4 ounces) cream-style corn |
1 cup water |
1-1/2 teaspoons poultry seasoning |
3/4 teaspoon salt |
1/4 teaspoon pepper |
3 eggs yolks, beaten |
Directions:
1. 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.
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