Corn Stuffing Balls - cooking recipe

Ingredients

3/4 c. margarine
1 1/2 (8 oz.) pkg. corn bread stuffing mix
1 (1 lb.) can whole kernel corn, drained
3/4 c. chopped parsley
2 eggs, slightly beaten
1 1/2 c. water

Preparation

Heat margarine with water until margarine is melted.
Stir into stuffing mix.
Add remaining ingredients.
Shape into 20 to 22 balls, pressing together and adding a little more water. Arrange in buttered shallow baking dish; cover and refrigerate. About 1 hour before baking, remove from refrigerator.
Bake, uncovered, in preheated 400\u00b0 oven 15 minutes or until heated and light brown.
Arrange around roast or serving dish.
Yield:
20 to 22 balls.