Stuffing Balls
Bread Recipes
Yield: 23 to 25 stuffing balls
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!)
- 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
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.
Comments
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.
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Reviews by Readers
I cut down on the butter used. This is a great way to serve dressing! Use celery leaves for garnish. – Anonymous Review
The recipe is great, but I cut all ingredients in half, and even that makes a lot. Try it. You'll like it. – Reviewed by Shirley Nagy
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