Corn Stuffing Balls

Ingredients:

• 6 cups herb-seasoned stuffing croutons
• 1 cup chopped celery
• 1/2 cup chopped onion
• 3/4 cup butter, divided
• 1 can (14-3/4 ounces) cream-style corn
• 1 cup water
• 1 1/2 teaspoons poultry seasoning
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 eggs yolks, beaten

Directions:

1. Place croutons in a large bowl and set aside.
2. In a skillet, sauté celery and onion in 1/2 cup butter.
3. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil.
4. Remove from the heat; cool for 5 minutes.
5. Pour over croutons. Add egg yolks and mix gently.
6. Shape 1/2 cupfuls into balls; flatten slightly.
7. Place in a greased 15-inch by 10-inch by 1-inch baking pan.
8. Melt remaining butter; drizzle over stuffing balls.
9. Bake, uncovered, at 375° for 30 minutes or until lightly browned.