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Imagine stuffing in the form of an individually portioned ball. That's what these Corn Stuffing Balls are!

Corn Stuffing Balls

Imagine stuffing in the form of an individually portioned ball. That's what these Corn Stuffing Balls are!

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 12 servings

Ingredients

  • 6 cups herb-seasoned stuffing croutons
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 3/4 cup butter divided
  • 1 14.75 ounce can cream-style corn
  • 1 cup water
  • 1-1/2 teaspoons poultry seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 eggs yolks beaten

Instructions

  1. 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 15-in. x 10-in. x 1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned. Yield: 12 servings.
  2. Preheat oven to 375 degrees and grease a baking sheet.

  3. In a large bowl, add the croutons and set aside for later. 

  4. In a skillet, melt 1/2 cup of the butter and saute the celery and onion until soft. Add the creamed corn,  water, poultry seasoning, salt, and pepper. Bring mixture to a boil, then remove from heat and let cool for 5 minutes.

  5. Pour mixture over croutons. Add the egg yolks and mix to combine. Scoop 1/2 cup balls of the mixture, flatten slightly, and place on baking sheet. 

  6. Melt remaining 1/4 cup of butter and drizzle over stuffing balls.

  7. Bake for 20-30 minutes or until lightly browned.

Recipe Notes

Source: Taste of Home