1/2 c. diced onion
1 c. diced celery

Cook in 1/4 cup butter.

1 (13 oz.) can cream corn
1 c. water
1 tsp. sage or poultry seasoning

Bring to a boil and pour over 1 (8 ounce) package or 4 cup bread dressing. Add 3 egg yolks and form into 17 balls and pour 1/2 cup melted butter over. Bake at 375 degrees for 20 to 30 minutes.

Can be made the day before.