Recipe of the Week: Corn Stuffing Balls, by W.F.


  • 1/2 cup celery with leaves, chopped
  • 1 small onion chopped
  • 1 (17 oz) can of cream-style corn
  • 1/4 cup water
  • 1/8 tsp pepper
  • 1 tsp poultry seasoning
  • 1 (8 oz) package of herb-seasoned stuffing mix
  • 2 slightly beaten eggs
  • 1/4 cup melted butter


  1. In a mixing bowl, combine celery, onion, corn, water, pepper, poultry seasoning, stuffing mix, and eggs.
  2. Shape into 7 or 8 balls and place in a Crock-Pot.
  3. Pour butter over them in the pot.
  4. Cover and cook on low for 3 to 4 hours.

These are excellent when served with broiled meats or roasts, or you can use them as extra dressing with turkey.

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  1. I’m going to try this recipe tonight. It sounds like something good to make ahead and put in the freezer. You can take them out and put them in your Crock Pot at a later date.

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