This recipe comes from Crook & Chase contest winner Val Whiting, Gibsonton, Florida. (She has been making this dish for 38 years!)

Ingredients:	3/4 cup chopped onion 1 1/2 cup chopped celery 1/4 cup butter 17 ounces creamed corn 1 cup water 1 1/2 teaspoon salt 1/2 teaspoon pepper 2 3/4 teaspoons poultry seasoning pinch of thyme 12 ounces seasoned croutons 4 egg yolks 1/2 cup melted butter
Directions:	Preheat oven to 375 degrees. 1.  Cook onion and celery in 1/4 cup butter until tender. Add creamed corn, water, salt, pepper, poultry seasoning, and thyme. 2.  Bring to a boil, then pour over croutons. Mix in egg yolks. 3.  When mixture is cool enough to handle, pat into 18 stuffing balls. Put in a shallow pan and pour 1/2 cup melted butter over all. 4.  Bake at 375 degrees for 15 minutes.