Stuffing Balls

Ingredients

• 6 cups herb-seasoned stuffing croutons
• 1 cup chopped celery
• ½ cup chopped onion
• ¾ cup butter, divided
• 1 can (14¾ ounces) cream-style corn
• 1 cup water
• 1½ tsp poultry seasoning
• ¾ tsp salt
• ¼ tsp pepper
• 3 large eggs yolks, beaten

Directions

1. Place croutons in a large bowl and set aside.
2. In a skillet, saute celery and onion in ½ cup butter.
3. When celery and onions are soft add the corn, water, poultry seasoning, salt and pepper to skillet; bring to a boil then remove from the heat. Let mixture stand for 5 minutes to cool down.
4. Pour mixture over croutons, add egg yolks, and mix gently.
5. Shape ½ cupfuls into balls, flatten slightly and place in a greased baking pan. Melt remaining butter and drizzle over stuffing balls.
6. Bake, uncovered, at 375° for 30 minutes or until lightly browned.