Corn Stuffing Balls

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  • 1/2 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup butter
  • 1 (16 ounce) can cream-style yellow corn
  • 3/4 cup water
  • 1 (8 ounce) package Pepperidge Farm herb bread stuffing
  • 3 egg yolks
  • 1/2 cup butter, melted


  1. Cook chopped onion and chopped celery in the 1/4 cup butter until tender.
  2. Add corn and water. Bring to a boil. Pour over herb bread stuffing. Mix lightly.
  3. Add egg yolks; mix lightly with fork.
  4. Shape into 16 to 18 balls. Place in a shallow baking pan and pour the 1/2 cup melted butter over all.
  5. Bake at 375 degrees F for about 20 minutes.

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