"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Stuffing Balls Recipe

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This recipe for Stuffing Balls, by , is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josie Campa-Lytle, TX

Category:
Category:

Ingredients:  
Ingredients:  
1 (16oz.) bag Pepperidge Farm cornbread stuffing
1 (16oz.) bag Pepperidge Farm herb stuffing
6 eggs
2 cans whole kernel corn
1 can chicken broth
2 c. butter or margarine
2 c. celery - chopped
1 c. onion - chopped
1 tsp. salt
1 tsp. pepper
2 tsp. sage

Directions:
Directions:
Saute chopped celery and onion in pan.
Mix stuffing mixes seasonings, eggs, and corn all in a large bowl. Mix in celery and onions. Add chicken broth and mix all together well.
Shape into 2-inch balls and place in a 9x13 inch baking dish. Pour 1 c. melted butter over balls and bake at 350 for approximately 45 minutes.

 

 

 

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