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Kittencal's Make-Ahead Stuffing Balls

Here's how you make Kittencal's Make-Ahead Stuffing Balls
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  • Servings: 14
  • Prep: 35m
  • Cook: 20m
    • The following recipe serves 14 people.

Ingredients

The ingredients are:
  • 1/2 cup butter (can reduce amount slightly)
  • 2 medium yellow onions (diced)
  • 2 celery ribs (diced, do not omit)
  • 6 garlic cloves,minced
  • 1/8 teaspoon cayenne pepper, or to taste
  • 1 can (10 ounce) sliced mushrooms, drained (I would recommend to give them a rough chop)
  • 1 can (14 ounce) cream-style corn
  • 1 can (12 ounce) corn niblets (drained)
  • 1/2 cup chicken broth
  • 1 teaspoon poultry seasoning, or to taste
  • 1 tablespoon dried parsley (can use up to 1/4 cup fresh minced)
  • 1/4 to 1/3 cup grated Parmesan cheese
  • 3 large eggs (lightly beaten)
  • 1/2 teaspoon fresh ground black pepper, or to taste
  • Seasoned salt or white salt, to taste (I use seasoned salt)
  • 1 unsliced (1 pound) French bread (or Italian bread, finely cubed, use 1-3 day-old bread)
  • 1/3 cup melted butter (may need a little more)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Generously grease or butter a 13 x 9-inch baking dish.

  • Step 2: In a large skillet heat butter over medium heat.

  • Step 3: Add in the onions and celery; cook stirring until softened (this may take about 10-12 minutes).

  • Step 4: Add in garlic, cayenne and mushrooms; cook for 3 minutes.

  • Step 5: Add in creamed corn, corn niblets, chicken broth 1 teaspoon poultry seasoning and parsley and 1 teaspoon black pepper; bring to a light simmer stirring constantly.

  • Step 6: Reduce heat to low and simmer for 15 minutes (season with salt to taste and more pepper and more poultry seasoning if needed also) remove from heat and cool for about 25 minutes or you may leave it longer if desired.

  • Step 7: After cooling mix in the eggs, then add in the bread cubes mixing until well combined.

  • Step 8: For easier handling refrigerate the mixture for at least 2 hours or more (if you find the mixture is too wet for handling after chilling then add in a little more bread).

  • Step 9: Shape into golf ball size balls (I use my ice cream scoop for this).

  • Step 10: Transfer the balls to baking dish (at this point you may cover and refrigerate the balls up to 24 hours or until ready to bake).

  • Step 11: Before baking drizzle each ball with melted butter.

  • Step 12: Cover loosely with foil.

  • Step 13: Bake in a preheated 350 degree F oven for 20-25 minutes or until hot (do not over bake or they will be dry).

We hope you enjoy this recipe!

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