My Aunt Pat made these for our family’s Thanksgiving for many years. (This is half of the recipe we normally make and even this makes a lot!)
In a saucepan melt 2 sticks of butter. Add onion and celery and saute. Add creamed corn, water, poultry seasoning and pepper. Bring to a boil.
In a very large bowl, pour this mixture over stuffing mixture. Toss lightly then stir in eggs. Shape into tennis ball-size rounds. Place on a sheet pan. Brush with 1 stick melted butter. Bake in a preheated 375 degree oven for 25 minutes.