Corn Stuffing Balls Crock Pot Recipes

CORN STUFFING BALLS

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.

CROCK POT CORNBREAD DRESSING

Steps:

• Lay your bread out on the counter the night before you prepare the dressing so that it will dry.
• Crumble the breads.
• Add all other ingredients except butter. Salt to taste.
• Pour into a sprayed crock pot.
• Dot with butter.
• Cover and cook on high for 2 hours or on low for 4 hours.

SLOW COOKER STUFFING

Steps:

• Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
• Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
• Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

CORN & ONION STUFFING

Steps:

• Combine first 8 ingredients. Transfer to a greased 3-qt. slow cooker. Drizzle with butter. Cook, covered, on low until set, 3-4 hours.

CROCK-POT DRESSING BALLS

Steps:

• Cook celery and onions in margarine until tender.
• Mix 1 can chicken broth, stuffing and egg.
• Add to celery and onions; form into balls.
• Combine soups and remaining can of chicken broth.
• Place small amount in bottom of crockpot.
• Add dressing balls.
• Finish covering with soup mixture.
• Cook on high for 1 hour.

STUFFING BALLS

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.

SAUSAGE AND CORN BREAD STUFFING - CROCKPOT

Steps:

• Lightly coat the inside of a 3 1/2 or 4 1/2 quart slow cooker with cooking spray; set aside.
• In a large skillet cook sausage and onion over medium heat until meat is brown and onion is tender. Drain off fat.
• In the prepared cooker combine the sausage mixture, the dry stuffing mix, broth, and butter. Toss gently to mix well.
• Cover and cook on low-heat setting for 4 to 5 hours.

CROCK POT CORNBREAD STUFFING

Steps:

• Crumble the bread and toast into a large bowl.
• Add all ingredients except butter and toss to mix well.
• Put in crock pot and dot with butter.
• Cook on high for 2 hours or more.

STUFFING FOR SLOW COOKER

Steps:

• In a large skillet over medium heat, melt the butter. Saute the celery, onion, parsley and mushrooms until onions are soft.
• In a large bowl, combine the bread cubes and vegetables. Add the poultry seasoning, thyme, sage, pepper, salt and marjoram. Toss together well. Add egg and enough broth to moisten.
• Lightly pack into slow cooker; cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours.

CORN STUFFING BALLS (CROCK POT)

Steps:

• In a bowl combine onion, celery, corn, water, pepper, poultry seasoning, stuffing and eggs.
• Form into 8 balls.
• Place in bottom of crock pot.
• Spoon margarine or butter over balls.
• Cover.
• Cook LOW 3 1/2 to 4 hours.