These stuffing balls are perfectly portioned and a great alternative to the traditional Thanksgiving dressing. Soft and savory on the inside, and crispy on the outside, they’re bursting with flavor and absolutely delicious!
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:12 servings 1x
1 cup chopped celery
½ cup chopped onion
¾ cup butter, divided
1 can (14.75 ounces) cream-style corn
1 ¼ cup chicken broth
1 ½ teaspoons poultry seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
8 cups seasoned stuffing croutons
3 large eggs yolks, beaten
Preheat oven to 375ºF.
In a large skillet, saute celery and onion in 1/2 cup butter.
Add creamed corn, chicken broth, poultry seasoning, salt and pepper. Bring the mixture to a boil.
Remove from the heat and allow to cool for 5 minutes.
Place croutons in a large bowl.
Pour prepared mixture over croutons.
Add beaten egg yolks and mix gently.
Using about ½ cup of stuffing mix, form balls. Work them with your hands until they hold together. You should get about 12 balls.
Place balls in a large greased baking pan.
Melt remaining butter and drizzle over stuffing balls.
Bake at 375°F for 30 minutes or until lightly browned.