Corn Stuffing Balls from the Home Cooking magazine
½ c. chopped celery with leaves (I omitted the leaves) 1 sm. Onion, chopped 1 (17 oz.) can cream style corn ¼ c. water 1 (8 oz.) pkg. Herb seasoning mix 2 eggs, slightly beaten 1 teas. Poultry seasoning 1/8 tsp. pepper ¼ c. melted butter
Combine all ingredients, except butter, well and shape into 7 or 8 balls, place in slow cooker, pour butter over all. Cover and cook on low 3 – 4 hours. Serves 3.
You could add these to stews, too, besides having these as a side dish!