Holiday Stuffing Balls

[Guest guest]

Yum! These sound wonderful, Mya. i also like the

idea of making stuffing into little golfball size bites;

it would be great to take to a gathering or to serve

as an appetizer.

i may have missed it in your post, but about how

many does this recipe make? Thanks.

 

~ pt ~

 

" Lots of people hardly ever feel real soil under

their feet, see plants grow except in flower pots,

or get fare enough beyond the street light to

catch the enchantment of a night sky studded

with stars. When people live far from scenes

of the Great Spirit's making, it's easy for them

to forget His laws. "

~ Tatanga Mani (Walking Buffalo), STONEY

~~~*~~~*~~~*~~~*~~~*~~~>

, mya <myathemouse> wrote:

 

> HOLIDAY STUFFING BALLS

 

>

> 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.