- 12 cups bread cubes, dried
- 2 cups celery, chopped
- 1 cup onions, chopped
- 1 cup parsley, chopped
- 1 cup butter, melted
- 1 can sweet corn, cream style
- Sweet corn (16 oz), whole kernel
- 1/2 cup chicken broth
- 1 tablespoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup milk
- 3 eggs, beaten
Preheat oven to 350º. Sauté onions and celery in 1/2 cup butter in skillet for about 10 minutes. Stir in parsley and seasonings. Remove from heat. In saucepan combine corn, broth and milk. Bring to a boil. Pour this mixture over the bread cubes in a large bowl. Add eggs and sautéed vegetables. Mix well. Shape into balls. Place on 9 by 12 inch baking pan. Drizzle 1/2 cup melted butter over balls. Bake at 350º for 20 to 25 minutes or until brown. Yields approximately 40 stuffing balls.
Recipe from Pennsylvania Vegetable Growers Association.