Corn & Onion Stuffing
I like something different for a side dish and this is it. This stuffing is perfect with pork, beef or chicken. You can leave it in the slow cooker until it’s time to eat—or make it early, refrigerate it until almost serving time, and then reheat it. —Patricia Swart, Galloway, New Jersey
Total TimePrep: 10 min. Cook: 3 hours.
- 1 can (14-3/4 ounces) cream-style corn
- 1 package (6 ounces) stuffing mix
- 1 small onion, chopped
- 1 celery rib, chopped
- 1/4 cup water
- 2 large eggs
- 1 teaspoon poultry seasoning
- 1/8 teaspoon pepper
- 1/4 cup butter, melted
- Combine first eight ingredients. Transfer to a greased 3-qt. slow cooker. Drizzle with butter. Cook, covered, on low until set, 3-4 hours.
Originally published as CORN STUFFING BALLS in Taste of Home Christmas Annual 2017