Corn Stuffing Balls
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"Can be made ahead of time; also can be frozen. Don't put melted butter on until you bake it."
1/2 cup chopped onion
1 cup chopped celery
1/4 cup butter
1 can (16 ounces) cream-style yellow corn
3/4 cup water
1 package (8 ounces) Pepperidge Farm herb bread stuffing
3 egg yolks
1/2 cup butter, melted
Cook chopped onion and chopped celery in 1/4 cup butter until tender. Add cream-style yellow corn and
water. Bring to a boil. Pour over herb bread stuffing. Mix lightly. Add egg yolks; mix lightly with fork. Shape
into balls (16 to 18 balls).
Place balls in shallow baking pan and pour 1/2 cup melted butter over all. Bake at 375 degrees about 20