Corn Balls

A Fall Side Dish

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

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 15-in. x 10-in. x 1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned. Yield: 12 servings.