Side Dishes:

Corn Stuffing Balls

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Ingredients

6 cups herb-seasoned stuffing croutons
1 cup chopped celery
1/2 cup chopped onion
3/4 cup butter, no substitutes, 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 egg yolks, beaten

Instructions

Place croutons in a large bowl and set aside. Saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape into balls using 1/2 cup each; flatten slightly. Place in a greased 15x10x1-inch baking pan. Melt remaining butter; drizzle over the stuffing balls. Bake uncovered at 375 degrees for 30 minutes or until lightly browned. Makes 1 dozen.

Vicki Corners
Rock Island