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These are really good – the only problem I had with them is I couldn’t form the balls on a cookie sheet so I used two muffin pans and they were fine
Corn Stuffing Balls
In skillet cook-1/2 C. chopped Onions
1 cup of chopped celery in 1/4 cup of margarine. Cook then add 1/2 cup of water, 1 3/4 cups of cream styled corn, 1 1/2 teaspoon of Poultry Seasoning, pinch of Thyme, 1 teaspoon of salt but I don’t add it cause Stuffing Mix is salty enough for us. !/4 teaspoon of pepper. Bring to boil and pour over 1 package of Stuffing Mix (Stove Top is what I use), mix lightly and add 3 eggs ( I beat eggs a bit) and mix in. Make into balls, I use an ice cream dipper with the release deal (so easy and quick) then pour 1/2 cup of melted margarine over all– pouring a little on each ball. Bake in 375 degree for 15 to 20 minutes till lightly brown. (I do mine for 20) but you know ovens. Makes approx 15 to 18 I guess.These can be made ahead and rewarmed and I have yet to have someone say they don’t like them.
This is not written in stone and if you think to soupy, add a little more stuffing mix. Doesn’t seem to bother it one way or another. I highly recommend using a release type old style ice cream scoop tho.
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