Stuffing Balls
By Yankee Magazine|Dec 01 2004|
My Aunt Pat made these for our family’s Thanksgiving for many years. (This is half of the recipe we normally make and even this makes a lot!)
Yield:
23 to 25 stuffing balls
Ingredients
2 cups chopped onion
2 cups chopped celery
3 sticks butter, melted
4 14-ounce cans creamed corn
2 cups water
4 teaspoons poultry seasoning
2 teaspoons pepper
2 16-ounce bags Pepperidge Farm Seasoned Stuffing
9 beaten eggs
Instructions
In a saucepan melt 2 sticks of butter. Add onion and celery and saute. Add creamed corn, water, poultry seasoning and pepper. Bring to a boil.
In a very large bowl, pour this mixture over stuffing mixture. Toss lightly then stir in eggs. Shape into tennis ball-size rounds. Place on a sheet pan. Brush with 1 stick melted butter. Bake in a preheated 375 degree oven for 25 minutes.
Notes
To prepare in advance, omit brushing with melted butter. Place stuffing balls in fridge. When ready to serve, remove from fridge, then brush with melted butter, and bake.
I cut down on the butter used. This is a great way to serve dressing! Use celery leaves for garnish.
The recipe is great, but I cut all ingredients in half, and even that makes a lot. Try it. You’ll like it.