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