Appears in Cook's Country February/March 2011
If stuffing is the best part of Thanksgiving dinner, why do we make it only once a year?
WHY THIS RECIPE WORKS
For the vegetables in our Cornflake Stuffing, we stuck with celery ribs and onions. We found that adding additional veggies did little to enhance the flavor. Tasters preferred stuffings made with rendered chicken fat, which we found with th...