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Corn Stuffing Balls

  • 12 c Bread Cubes – dried
  • 2 c Celery – chopped
  • 1 c Onions – chopped
  • 1 c Parsley – chopped
  • 1 c Butter – melted
  • 1 can Sweet Corn – cream style
  • 16 oz Sweet Corn – whole kernel
  • 1/2 c Chicken Broth
  • 1 T Poultry Seasoning
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 c Milk
  • 3 Eggs – beaten

Preheat oven to 350 degrees F. Saute onions and celery in 1/2 cup butter in skillet for about 10 minutes. Stir in parsley and seasonings. Remove from heat. In saucepan combine corn, broth and milk. Bring to a boil. Pour this mixture over the bread cubes in a large bowl. Add eggs and sauteed vegetables. Mix well. Shape into balls. Place on 9 x 12 inch baking pan. Drizzle 1/2 cup melted butter over balls. Bake at 350 degrees F for 20 to 25 mintures or until brown. Yields approximately 40 stuffing balls.

Serves 12

Alicia Knab, Holldiaysburg

Finalist

2005 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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