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    CORN STUFFING BALLS


    Source of Recipe


    Aunt Saunny

    6 cups herb-seasoned stuffing cubes
    1 cup chopped celery
    1/2 cup chopped onions
    3/4 cup butter or margarine, divided
    1 (14.75 ounces) can cream-style corn
    1 cup water
    1 1/2 teaspoons poultry seasoning
    3/4 teaspoon salt
    1/4 teaspoon pepper
    3 egg yolks, beaten

    1. Place croutons in a large bowl and set aside.
    2. In a skillet, saute celery and onion in 1/2 cup butter.
    3. Add the corn, water, poultry seasoning, salt and pepper.
    4. Bring to a boil.
    5. Remove from the heat, cook for 5 minutes.
    6. Pour over croutons.
    7. Add egg yolks and mix gently.
    8. Shape 1/2 cupfuls into balls; flatten slightly.
    9. Place in a greased 15 in x 10 in x 1 in baking pan.
    10. Melt remaining butter; drizzle over the stuffing balls.
    11. Bake, uncovered at 375 degrees for 30 minutes or until lightly browned.


 

 

 

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