CORN STUFF RECIPES

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CORN STUFFING BALLS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Corn Stuffing Balls Recipe: How to Make It - Taste of Home image

My mom had many "winning" recipes, and this was one of our family's favorites. I can still picture these Corn Stuffing Balls encircling the large meat platter piled high with one of her delicious entrees. —Audrey Groe, Lake Mills, Iowa

Provided by Taste of Home

Categories     Side Dishes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 12 servings.

Number Of Ingredients 10

6 cups herb-seasoned stuffing croutons
1 cup chopped celery
1/2 cup chopped onion
3/4 cup butter, divided
1 can (14-3/4 ounces) cream-style corn
1 cup water
1-1/2 teaspoons poultry seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
3 large eggs yolks, beaten

Steps:

  • Place croutons in a large bowl and set aside. In a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten slightly. Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned.

Nutrition Facts : Calories 365 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 1233mg sodium, CarbohydrateContent 47g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 10g protein.

CORNBREAD STUFFING RECIPE: HOW TO MAKE IT - TASTE OF HOME



Cornbread Stuffing Recipe: How to Make It - Taste of Home image

At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made. —Patty Kierce, Weir, Texas

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 20 servings.

Number Of Ingredients 12

1 cup water
1 large onion, chopped
3/4 cup chopped celery
3/4 cup minced fresh parsley
1/2 cup butter, cubed
1/2 teaspoon ground nutmeg
1 loaf (1-1/2 pounds) bread, toasted and cubed
6 cups cubed cornbread, toasted
5 large eggs, lightly beaten
5 large hard-boiled large eggs, chopped
2-1/2 cups cubed cooked chicken
1 can (14-1/2 ounces) chicken broth

Steps:

  • In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, cornbread, beaten eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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