Holiday Stuffing Balls recipe post (Laura you might enjoy these and Chanda you behave)hehehe

[Guest guest]

No one makes stuffling like my Gran and Aunt Donna but since I'm out of

state right now and attend a lot of parties, I make these to take

along.

 

HOLIDAY STUFFING BALLS

 

3 tablespoons of butter or margarine

2 celery stalks chopped

1 large onion chopped

3 garlic cloves minced

1 1/2 cups creamed corn

1 1/2 cups canned corn (kernel)

1/2 cup vegetarian broth

1/2 teaspoon poultry seasoning

1.2 teaspoon sage

salt and pepper to taste

2 teaspoons dried parsley

3 eggs slightly beaten

6 to 7 cups od coarse bread crumbs

*I make my own, I shred up white bread and let it dry out and crumble

for the balls

1/4 to 1/2 cup butter melted (try not to sub this as it really adds

flavor)

 

Preheat oven to 350 degrees

Butter a 9X13 inch baking pan

In a large skillet, saute the onions and celery in 3 tablespoons of

butter or margarine until soft/tender.

Add creamed corn, corn kernels, broth, poultry seasoning, sage,

parsley, salt and pepper. Turrn up the heat to a boil, lower heat to a simmer

and let cook for 10 to 15 mins. Taste and see if it needs anymore

seasoning before you use eggs in the mix.

Stir in 6 cups of breadcrumbs and eggs, mix well to combine, add a

little more breadcrumbs if needed to hold together.

With moistened hands shape into golf ball size balls. Transfer the

balls to the prepared baking dish.

Drizzle melted butter over the balls, cover loosely with foil and bake

20 to 25 minutes.

 

 

 

 

 

 

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[Guest guest]

Your right I like them already! I love the idea of rolling them up my kids will

gobble them up! I will try them and let you know how it goes. Thank you for the

recipe.

 

mya <myathemouse wrote:No one makes stuffling like my Gran and Aunt

Donna but since I'm out of

state right now and attend a lot of parties, I make these to take

along.

 

HOLIDAY STUFFING BALLS

 

3 tablespoons of butter or margarine

2 celery stalks chopped

1 large onion chopped

3 garlic cloves minced

1 1/2 cups creamed corn

1 1/2 cups canned corn (kernel)

1/2 cup vegetarian broth

1/2 teaspoon poultry seasoning

1.2 teaspoon sage

salt and pepper to taste

2 teaspoons dried parsley

3 eggs slightly beaten

6 to 7 cups od coarse bread crumbs

*I make my own, I shred up white bread and let it dry out and crumble

for the balls

1/4 to 1/2 cup butter melted (try not to sub this as it really adds

flavor)

 

Preheat oven to 350 degrees

Butter a 9X13 inch baking pan

In a large skillet, saute the onions and celery in 3 tablespoons of

butter or margarine until soft/tender.

Add creamed corn, corn kernels, broth, poultry seasoning, sage,

parsley, salt and pepper. Turrn up the heat to a boil, lower heat to a simmer

and let cook for 10 to 15 mins. Taste and see if it needs anymore

seasoning before you use eggs in the mix.

Stir in 6 cups of breadcrumbs and eggs, mix well to combine, add a

little more breadcrumbs if needed to hold together.

With moistened hands shape into golf ball size balls. Transfer the

balls to the prepared baking dish.

Drizzle melted butter over the balls, cover loosely with foil and bake

20 to 25 minutes.

 

 

 

 

 

 

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