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Corn Stuffing Balls

My mom had many "winning" recipes, and this was one of our family's favorites. I can still picture these Corn Stuffing Balls encircling the large meat platter piled high with one of her delicious entrees. —Audrey Groe, Lake Mills, Iowa
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    12 servings

Ingredients

  • 6 cups herb-seasoned stuffing croutons
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 3/4 cup butter, divided
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup water
  • 1-1/2 teaspoons poultry seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large eggs yolks, beaten

Directions

  • Place croutons in a large bowl and set aside. In a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten slightly. Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned.
Nutrition Facts
1 each: 365 calories, 16g fat (7g saturated fat), 84mg cholesterol, 1233mg sodium, 47g carbohydrate (4g sugars, 3g fiber), 10g protein.

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