Stuffing Balls

The Editors
23 to 25 stuffing balls
Preparation Method
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My Aunt Pat made these for our family’s Thanksgiving for many years. (This is half of the recipe we normally make and even this makes a lot!)

2 cups chopped onion
2 cups chopped celery
3 sticks butter, melted
4 14-ounce cans creamed corn
2 cups water
4 teaspoons poultry seasoning
2 teaspoons pepper
2 16-ounce bags Pepperidge Farm Seasoned Stuffing
9 beaten eggs

In a saucepan melt 2 sticks of butter. Add onion and celery and saute. Add creamed corn, water, poultry seasoning and pepper. Bring to a boil.

In a very large bowl, pour this mixture over stuffing mixture. Toss lightly then stir in eggs. Shape into tennis ball-size rounds. Place on a sheet pan. Brush with 1 stick melted butter. Bake in a preheated 375 degree oven for 25 minutes.

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