Corn Stuffing Balls
Description
Whenever you serve these Corn Stuffing Balls to guests, someone will certainly ask for the recipe. They make a nice change of pace as a side dish, and are great with turkey, chicken, ham, steak, and roast beef.
Ingredients
6 c. herb-seasoned stuffing croutons
1 c. chopped celery
1/2 c. chopped onion
3/4 c. butter, divided
14 3/4 oz. can cream style corn (regular corn could be used as well)
1 c. water
1 1/2 t. poultry seasoning
3/4 t. salt
1/4 t. pepper
3 egg yolks, beaten
Directions
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Preheat oven to 375 degrees. Grease a 15 x 10 inch baking dish.
Place croutons in a large bowl; set aside.
In a skillet, saute celery and onion in 1/2 c. butter. Add corn, water, poultry seasoning, salt and pepper; bring to boil. Remove from heat; let cool for 5 minutes. Pour over croutons. Add beaten egg yolks; mix gently.
Shape 1/2 cupfuls into balls; flatten slightly. Place in prepared baking pan. Melt remaining butter; drizzle over stuffing balls.
Bake, uncovered 30 minutes or until lightly browned.
12 servings.