Cook 1/2 cup chopped onion and 1 cup chopped celery in 1/4 cup butter until tender. Add a 13 ounce can of cream style corn, 1 cup water, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon poultry seasoning. Bring to boil. Pour over an 8 ounce package of prepared bread stuffing. Mix lightly. Add 3 egg yolks and shape into 12 balls. Put in shallow baking pan and over all, pour 1/2 cup melted butter. Bake at 375 degrees for 30 minutes.