Cornflake Stuffing

Name: Cornflake Stuffing
Yield: Serves 10 to 12
Cuisine: American
Ingredients: 6 tablespoons, unsalted butter or rendered chicken fat; 4 , onions, chopped fine; 2 , celery ribs, chopped fine; 1 (18-ounce) box, cornflakes; 4 cups, low-sodium chicken broth; 1/2 cup, chopped fresh parsley; 3 large, eggs, lightly beaten; 1 teaspoon, Salt; 1 teaspoon, pepper

2 comments

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?

SERVES10 to 12

TIME1½ hours

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...

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