Stuffing Balls Recipe

In large skillet, melt margarine; add onion, celery, parsley, sage, salt, pepper, thyme, marjoram and nutmeg. Cook, stirring occasionally, until onion and celery are tender. Combine bread cubes and corn bread with onion mixture. Stir in broth. Shape into 12 balls, using l/2 cup packed mixture per ball. Place in buttered 9x13" baking pan. Refrigerate, covered, several hrs. or overnight.

To Bake: Bake, covered, in a preheated 325 degrees oven 30 min. Uncover; bake 15-20 min. Ionger. Remove from pan with wide spatula.