22Oct2011 Stuffed Corn Bake I’ll be making our turkey dinner on Halloween when my parents and brother come over to watch Silas go trick or treating (and to give out candy while we walk him around the neighborhood). I’ll be trying a turkey brine for the first time, wish me luck!! Anyway, I’ve tried several new recipes for side dishes and I really wasn’t thrilled with any of them. I found this one in my Gooseberry Patch 101 Hearty Recipes cookbook and whipped it up right there because I happened to have all the ingredients. I had just stocked up on Del Monte canned veggies that I was able to score for $.11 per can at Weis, yeah baby! Really though, this is such a simple and easy side dish but it was really flavorful. You could certainly mix up the flavor by using a different variety of Stove Top, I plan on trying the cornbread one next. Perfect for Thanksgiving! Stuffed Corn Bake 1 can corn, drained 1 can creamed corn 1 pkg (6oz) Stove Top Stuffing, chicken flavored 1/2 cup butter, melted 1/2 cup water 1/2 tsp garlic powder Combine all ingredients in a large mixing bowl. Stir until ingredients are well incorporated and stuffing has become moistened. Pour into a 2 quart baking dish and bake at 350 for about 30 minutes. Allow dish to cool for about 5 minutes before serving. Linking up to: Friday Potluck, Simply Sweet Home, Food on Fridays, Foodie Friday, Sharing Sundays, and Feasting In Fellowship.