Ingredients
- 6 cups herb-seasoned stuffing croutons
- 1 cup chopped celery
- 1/2 cup chopped onion
- 3/4 cup butter, divided
- 1 can (14-3/4 ounces) cream-style corn
- 1 cup water
- 1-1/2 teaspoons poultry seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 large eggs yolks, beaten
Reviews
I make them every Thanksgiving too, but I am wondering also about make ahead directions since now my children are hosting... I add chicken broth instead of water and often put in my own herbs instead of poultry seasoning. I use my own grown Rosemary, thyme and sage.
Is it ok to prepare these the day before and then bake them the next day ? Also should I wait to pour the butter on them until I bake them ?
I make these every Thanksgiving
I also made these for thanksgiving and one other time. I'm always looking for something different and unique, these qualified. Everyone was amazed and liked them. I used regular corn instead of creamed corn since my husband doesn't like cream corn. It worked out beautifully. Thanks for being so creative. I love it.
I made this for Thanksgiving, and even though alot of people were like, "Hmmm, is that corn in the stuffing?" Everybody loved them, and my sister-in-law asked me to make them again for Christmas
this is thee best stuffing I have tasted in a long time. more like MOM use to make .My whole family loved them.