1/4 c. butter
1/2 c. onions, chopped
1/2 c. celery, chopped
1 lg. can cream styled corn
1 c. water
1 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. poultry seasoning
2 c. pkg. bread stuffing
3 egg yolks, slightly beaten
1/2 c. melted butter

Melt butter in saucepan and saute' onions and celery until tender, but not brown. Add corn, water and seasoning and bring to a boil. Pour mixture over stuffing; mix lightly. Stir in egg yolks. Shape into 12 balls; place in casserole and pour butter over them. Bake at 375 degrees for 15 minutes.