- 8 oz stuffing mix (Pepperidge Farm seasoned bread cubes are good – or get the bakery made ones if one of your grocery stores makes them)
- 1/4 cup butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 17 oz. can of creamed style corn
- 1/2 cup water
- 1 t poultry seasoning
- 1/8 t pepper
- 3 eggs beaten
- 2 T melted butter
Melt butter and sauté onions and celery until soft.
In a large bowl gently mix together the stuffing mix, sautéed onions and celery, corn water, poultry seasoning and pepper. I usually let this mixture rest over night. In the morning add beaten egg. Form mixture into eight balls and place in a buttered casserole dish. They can be refrigerated at this point until baking later in the day. Just before putting into 375 degree oven, pour melted butter over the balls. Bake for 25 minutes.
I usually double the recipe and use a 9x13 pan.