Corn Stuffing Balls
|ID: 321 Side Dish|
|Yield/Servings: 20 - 22 balls|
|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
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.
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