Recipe by Kittencal@recipezazz
This is a wonderful alternative to stuffing a turkey, the advantage of this recipe is that you can totally prepare the balls a day in advance and they freeze wonderful after baking that is if you have any left which you probably won't lol! --- I sometimes add in some finely crumbled cooked sausage meat or cooked crumbled bacon and chopped cranberries to these, I find that a 1-pound loaf of 2-3 day old bread is just the perfect amount to use for this recipe, although you might have a cup or more left over, I slice the bread into about 1-inch cubes --- don't wait until the holidays to make these they are a wonderful change from potatoes and *SO* good! :)
Top Review by sprue
this was very good. i have never made stuffing before. i didnt make balls just put it in a pan and cooked it all together and i just put in the cream of corn not the corn niblets or mushrooms, though i should have put the mushrooms i just didnt have them. i also use wheat bread. it came together very nice and tasted delicious. thank you for this.
- 4 -6 tablespoons butter
- 2 stalks celery, finely diced
- 2 large onions, finely chopped
- 2 tablespoons fresh minced garlic
- 1⁄8 teaspoon cayenne pepper (optional or to taste)
- 1 (10 ounce) can sliced mushrooms, well drained and chopped
- 1 (14 ounce) can cream-style corn
- 1 (12 ounce) can corn niblets, drained
- 1⁄2 cup chicken broth (can use low sodium)
- 2 -4 teaspoons poultry seasoning (or to taste)
- 1⁄2-1 teaspoon seasoning salt (or to taste) or 1⁄2-1 teaspoon white salt (or to taste)
- 1 teaspoon fresh ground black pepper (or to taste)
- 2 -4 teaspoons dried parsley (or use chopped fresh)
- 1⁄4 cup grated parmesan cheese (optional)
- 3 large eggs, slightly beaten
- 7 cups coarse fresh breadcrumbs, packed (or use 8 cups packed very small bread cubes)
- 1⁄3 cup melted butter (no subs please!)
Directions See How It's Made
- Butter a 13 x 9-inch baking pan.
- In a large fry pan heat butter over medium-high.
- Add in the onions and celery and cook stirring until soft and translucent but not browned (about 6 minutes).
- Add in the garlic and cook for 2 minutes.
- Add in chopped mushrooms, creamed corn, niblets corn, broth, poultry seasoning, parsley, Parmesan cheese, seasoned salt or white salt and black pepper pepper; bring to a medium boil, simmer for 10-15 minutes over low heat.
- Remove the mixture and transfer to a large bowl; and cool for 20-30 minutes (cool just enough so that the eggs will not cook when added).
- Add in eggs and mix well.
- Add bread crumbs or cubes; mix well to combine (I use my hands for mixing).
- Taste the mixture and then adjust the poultry seasoning, salt and pepper to taste if needed.
- At this point you may cover the bowl and refrigerate until ready to shape into balls.
- With moistened hands shape into golf ball-size balls (I use an ice cream scoop for this) add in more breadcrumbs if needed just to hold the mixture together.
- Transfer the shaped balls to the prepared buttered casserole dish (at this point they can be covered and refrigerated until ready to bake).
- When ready to bake drizzle melted butter over the balls.
- Cover loosely with foil.
- Bake at 350°F for about 20-25 minutes (do not overbake).