Thursday, November 16, 2017

Thanksgiving {Stuffing Balls}

4-6 Tablespoons Butter
2 Celery Stalks-diced
2 Onions-diced
1/2 Cup dried Craisons (the original recipe called more mushrooms but I don't like shrooms but think craisons are a better fit)
2 Tablespoons minced garlic
1/8 teaspoon Cayenne Pepper
1 Can Creamed Corn
1 Can Corn Niblets
1/2 Cup Chicken Broth
2-4 teaspoons Poultry Seasoning
1/2-1 teaspoon Seasoning Salt
1 teaspoon Pepper
2-4 teaspoon Parsley
1/4 Cup Parmesan Cheese
3 Lg. Eggs, slightly beaten
8 Cups of dried bread Cubes
1/3 Cup Melted Butter

Saute Onions and celery in butter until they are translucent, about 6 minutes. Add the garlic and craisons and cook for another 2 minutes.
Add corns, broth, poultry seasonings, parsley, cheese, salt and pepper. Bring to a boil, simmer for 10-15 minutes over low heat. Remove mixture and let cool for 30 minutes.
Add in eggs and mix well. Add bread cubes and mix well. Get in there with your hands, don't be scared.
At this point you can taste it and adjust your salts and poultry seasonings.
At this point you can refrigerate the mixture until cooking day and time.
your hands or an ice cream scoop, shape into golf ball sized balls. If they are not feeping shape after a few balls, add more bread crumbs. Place the balls in a buttered baking dish. drizzle with melted butter and bake at 350 for 20-30 minutes.

Thanksgiving {Creamed Corn}

2 Bags of frozen corn, approx. 16 oz. each
8 oz. Cream Cheese
1/4 Cup Butter
2 Tablespoon Sugar
2 Tablespoon Water

Place it all in crock pot on low for 4 hours, stirring every hour.