Prep 15 mins
Cook 1 hr
This is the stuffing of my youth. YUM! (from the pinch of this, dash of that school of cooking -- This recipe makes enough for a 12-pound turkey):
- 1 (14 ounce) box corn flakes
- 1 1⁄2 cups chopped celery
- 3⁄4 cup finely chopped onion
- 1⁄2 cup butter
- 1 egg
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (14 ounce) can low sodium chicken broth, and enough water to moisten (but if broth has sodium in it use no salt in the seasoning)
- Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is just translucent and tender (NOT carmelized). Stir in about 1/3 of the Corn Flakes. Turn into a deep bowl. Add remaining ingredients; toss.
- Stuff turkey just before roasting.
- Do NOT overstuff the bird.
- You may well have too much to fit in the cavity of the bird. Freeze extra or place in casserole along side of the bird.
- STUFFING BALLS: Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook in 325 degree F oven 30 minutes. Uncover and cook 15 minutes longer. 10 Stuffing Balls.
- Tip for freezing for Thanksgiving/Christmas:.
- NOTE: The unbaked stuffing mixture will freeze great in containers or freezer bags to serve later. To reheat: Thaw and bake it in a greased dish, (rather than in the bird)at 350°F until golden brown on top. Don't overbake!