Cornflake Stuffing

From Cook's Country | February/March 2011

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 the kosher foods in the freezer section of the… read more

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 the kosher foods in the freezer section of the supermarket. Much to our surprise, the recipe worked equally well with chicken and turkey.

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Serves 10 to 12

You can find rendered chicken fat with the kosher foods in the freezer section of most supermarkets. You will need 14 cups of cornflakes.

Ingredients

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