Corn Stuffing Balls Recipes

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WORLD'S BEST CORNBREAD STUFFING



World's Best Cornbread Stuffing image

Provided by George Duran

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 12

2 hot Italian sausages
2 tablespoons extra-virgin olive oil
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
Kosher salt
Freshly ground black pepper
1/2 bunch fresh sage, leaves chopped
4 large corn muffins
3 large eggs
1/2 cup, chicken stock, plus more if needed
Nonstick cooking spray

Steps:

  • Heat the oven to 350 degrees F.
  • Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
  • Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
  • Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.

GRANDMA DOT'S STUFFING BALLS



Grandma Dot's Stuffing Balls image

This is my must-have recipe for Thanksgiving, passed down to me by my grandmother. These delicious stuffing balls are crispy on the outside and soft on the inside. She always used white bread for this recipe, but I like to use a nutty whole wheat bread for a little extra flavor.

Provided by carabakescupcakes

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 56m

Yield 24

Number Of Ingredients 11

cooking spray
¾ cup butter
½ cup diced onion
½ cup diced celery
1 ½ teaspoons salt
1 teaspoon poultry seasoning
½ teaspoon ground black pepper
2 eggs
½ cup chicken broth
10 cups cubed whole wheat bread
½ cup chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
  • Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
  • Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
  • Shape mixture into 2-inch balls and arrange on prepared baking sheet.
  • Bake until golden and crisp, about 20 minutes.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 8.8 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 288.5 mg, Sugar 1.3 g

CORN STUFFING BALLS



Corn Stuffing Balls image

This is another recipe from my "Taste of Home" magazines. I get so many recipes from this magazine! This is just a different way to serve stuffing. We really love it!

Provided by tree luee dee

Categories     Corn

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

6 cups herb-seasoned stuffing cubes
1 cup chopped celery
1/2 cup chopped onion
3/4 cup butter or 3/4 cup margarine, divided
1 (14 3/4 ounce) can cream-style corn
1 cup water
1 1/2 teaspoons poultry seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
3 egg 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, cook for 5 minutes.
  • Pour over croutons.
  • Add egg yolks and mix gently.
  • Shape 1/2 cupfuls into balls; flatten slightly.
  • Place in a greased 15 in x 10 in x 1 in baking pan.
  • Melt remaining butter; drizzle over the stuffing balls.
  • Bake, uncovered at 375 degrees for 30 minutes or until lightly browned.

CORN STUFFING BALLS



Corn Stuffing Balls 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

Time 50m

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, Fat 16g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 1233mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

CORN STUFFING BALLS



Corn Stuffing Balls image

A different way to serve stuffing! These are cooked in the crockpot on LOW setting for 3 to 4 hours.

Provided by yooper

Categories     Corn

Time 4h15m

Yield 8 balls

Number Of Ingredients 9

1/2 cup chopped celery
1 onion, chopped
1 (17 ounce) can cream-style corn
1/4 cup water
1/8 teaspoon pepper
1 teaspoon poultry seasoning
1 (8 ounce) package herb seasoned stuffing mix
2 slightly beaten eggs
1/4 cup melted butter or 1/4 cup margarine

Steps:

  • In mixing bowl, combine celery, onion, corn, water, pepper, poultry seasoning, stuffing mix, and eggs.
  • Shape into 7 or 8 balls.
  • Place in crockpot.
  • Pour butter over.
  • Cover and cook on LOW for 3 to 4 hours.

Nutrition Facts : Calories 229.4, Fat 8.2, SaturatedFat 4.3, Cholesterol 68.4, Sodium 686.6, Carbohydrate 34.4, Fiber 1.9, Sugar 5.1, Protein 6

STUFFING BALLS



Stuffing Balls image

This delicious side dish always remind me of special holiday dinners except these are so much faster to fix.-Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup chopped celery
1/4 cup chopped onion
1/3 cup butter, cubed
5 cups soft bread cubes
1 cup chopped walnuts
1/2 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/4 cup chicken broth
1 large egg, well beaten

Steps:

  • Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add celery and onion; cook and stir until tender, 3-5 minutes. Remove from the heat. Stir in remaining ingredients. Shape into eight balls. , Place on a greased baking sheet. Bake until a thermometer reads 160°, about 20 minutes.

Nutrition Facts : Calories 235 calories, Fat 18g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 536mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

TRADITIONAL CORNBREAD STUFFING



Traditional Cornbread Stuffing image

Toasted cornbread cubes are mixed with butter-sauteed veggies and seasoned lightly. You can use this to stuff a turkey as-is, or put into an oven-safe dish and bake until a golden brown crust is formed. Serve immediately.

Provided by Semichee

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h25m

Yield 10

Number Of Ingredients 14

2 cups cubed butternut squash
3 tablespoons olive oil, divided
2 carrots, finely chopped
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 small leek, finely sliced
4 cloves garlic, finely chopped
¼ cup chopped fresh sage
3 tablespoons butter
1 tablespoon chopped fresh thyme
1 cup reduced-sodium chicken broth, or more as needed
1 (1 pound) package cornbread stuffing mix
salt and ground black pepper to taste
1 apple - peeled, cored, and chopped

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place butternut squash on a rimmed baking sheet and drizzle with 1 tablespoon olive oil.
  • Roast squash in the preheated oven until tender, 25 to 30 minutes, turning once using a metal spatula. Remove from the oven and set aside.
  • Heat 2 teaspoons olive oil in a large, deep saute pan over medium-high heat. Saute carrots, onion, celery, leek, and garlic in the hot oil until almost tender, about 5 minutes. Add roasted butternut squash, sage, butter, and thyme and continue to saute until vegetables are tender, 3 to 4 minutes more.
  • Stir chicken broth into the pan until well mixed with vegetables. Add cornbread stuffing and mix. Add additional chicken broth if necessary and mix until desired consistency is reached. Season with salt and pepper. Set aside and let cool, 10 to 15 minutes. Mix in apple.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 42.1 g, Cholesterol 9.9 mg, Fat 9.1 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 3.1 g, Sodium 917 mg, Sugar 4.7 g

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  • 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 15-in. x 10-in. x 1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned. Yield: 12 servings.
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