Robin Roberts' Stuffing Singles
Nov. 20, 2006 -- Ingredients:
¾ cup of chopped onions
1½ cups of chopped celery
½ cup of butter
½ teaspoons of pepper
1 teaspoons of salt
1¼ cups of water (or chicken stock)
1 tablespoons of poultry seasoning
2-16 ounce cans of creamed corn
1-16 ounce bag of corn bread stuffing mix
5 egg yolks
½ to ¾ cup of melted butter
Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet combine the onion, celery, and ½ cup butter. Once softened, add pepper, salt, water, poultry seasoning and corn.
3. In a large bowl, combine the stuffing mix and egg yolks. Pour the mixture from the skillet over the stuffing mixture.
4. Mix and shape the mixture into baseball-size balls (or use an ice cream scooper to shape into balls.) Once formed, place balls in a shallow pan and pour ½ to ¾ cups melted butter over the balls.
5. Bake for about 15 minutes, or until the balls are slightly brown and slightly firm.
Recipe courtesy of Susan Gordon