ZAM’s Turkey (stuffing) Balls

Four cups stale bread coarsely crumbled

1 C. Chopped Walnuts

½ C. Chopped celery

½ C. Chopped parsley

¼ C. Finely chopped onions

½ C. Butter

½ t. Salt

¼ t. Pepper

1 Egg, slightly beaten

1/3 Cup Turkey or chicken broth (approximate)*

1. Preheat oven to 375F
2. Sauté onion in butter until translucent
3. Add celery, parsley, walnuts, salt and pepper
4. Pour mixture over bread crumbs and stir until combined
5. Add egg.
6. Add enough broth just to moisten crumbs for shaping into balls about the size of golf balls.
7. Bake stuffing balls 15-20 minutes – until Golden Brown and Delicious (and steaming inside.)

Makes around 8 balls.

250 calories per ball.

*Mom was a vegetarian, so she used to substitute vegetable broth and/or vegan butter and used an egg substitute and it turned out fine.

ZAM Family Creamed Corn

Warning: This recipe is not for the faint of heart. It makes a LOT of creamed corn and it’s chock full of calories. This is our once-a-year, balls-to-the-wall side dish treat, and it has served 16 with leftovers.

6 cups frozen corn kernels, thawed (approximately 48 oz.)

8 oz. heavy whipping cream

8 oz. milk

1 teaspoon salt

6 Tablespoons sugar

¼ teaspoon cayenne pepper

2 T. butter

2 T flour.

1. In a heavy saucepan, melt butter then add flour. Cook for one minute just to get rid of the raw flour taste.
2. Add cream, milk, salt, sugar, cayenne. Whisk until smooth and mixture begins to thicken. 
3. Add corn, and bring to a simmer.
4. Serve.

Serves approximately 16

150 cal per serving.