Corn Stuffing Balls

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  • 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
  • Directions

    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.

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