My friend Bonnie Mizell shared her mother-in-law's recipe for stuffing balls, made with herbed bread cubes and water chestnuts. I decided to modify her recipe to use with my cornbread stuffing recipe. I made these last night and tucked them away in the fridge. I will bake them for a final 10 minutes before serving. They smell and taste fabulous and serving them as balls is a clever idea thanks Bonnie! I imagine you could do this with any stuffing recipe as long as you add the eggs to hold it together.
Cornbread and Green Chili Stuffing Balls
1 package of seasoned cornbread stuffing
3-4 fresh corn muffins from the bakery section
1 chopped onion
2 eggs
1 small can of chopped green chilies
Optional: 1 T Chicken Better than Bouillon paste
1. Saute the onions until softened
2. Prepare the stuffing as directed on the box. I add 1 T of Better than Bouillon paste to the hot water to give the stuffing a richer flavor.
3. Beat 2 eggs in a large bowl.
4. Cut corn muffins into 1/2 inch cubed pieces.
5. Add prepared stuffing, chopped corn muffins. green chilies, and onions to the bowl with eggs and mix thoroughly.
6. Shape into 2 inch balls. Place on cookie sheet and bake at 375 degrees for 35-40 minutes or until outside of the balls are nice and browned.
7. Serve as is or with turkey gravy. Makes about a dozen balls.
Note: This can also be a nice vegetarian "meatball" dish.
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