Corn Stuffing Balls

Corn Stuffing Balls

1/2 cup celery with leaves – chopped
1 small onion – chopped
1 17 ounce ca cream-style corn
1/4 cup water
1/8 teaspoon pepper
1 teaspoon poultry seasoning
1 8 ounce pack herb-seasoned stuffing mix
2 eggs – slightly beaten
1/4 cup melted butter

In mixing bowl, combine celery, onion, corn, water, pepper, poultry seasoning, stuffing mix, and eggs. Shape into 7 or 8 balls. Place in slow-cooking pot. Pour butter over. Cover and cook on low for 3 to 4 hours. Serve with broiled meats or roasts, or use as extra dressing with turkey.