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Corn Stuffing Balls

321Side Dish
  Yield/Servings: 20 - 22 balls  
Ingredients:
3/4 cup butter
1 1/2 cups water
1 can (1 lb.) whole-kernel corn, drained
3/4 cup chopped parsley
2 eggs, slightly beaten
12 oz. (1 1/2 8 oz. pkg.) corn-bread stuffing mix or seasoned bread stuffing mix
 
 
Instructions:
Heat butter with water until butter is melted. Stir in corn-bread stuffing mix. Add corn and parsley, and then stir in slightly beaten eggs. Shape into balls, pressing together. Add a little more water if necessary. Arrange in buttered or Pam sprayed shallow baking dish, cover and refrigerate. About 1 hour before baking, remove from refrigerator.

Bake, uncovered, in (hot oven) 400 degrees for 15 minutes or until heated and lightly browned. Arrange around a roast on serving platter. Makes 20 to 22 stuffing balls.
 
Submitted by: Dorothy Havery Oregon USA

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