Ingredients
6 cups herb-seasoned stuffing croutons1 cup chopped celery1/2 cup chopped onion3/4 cup butter, divided1 can (14-3/4 ounces) cream-style corn1 cup water1-1/2 teaspoons poultry seasoning3/4 teaspoon salt1/4 teaspoon pepper3 large eggs yolks, beaten
Preparation
Place croutons in a large bowl and set aside. In a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten slightly. Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned.
