*the* Caplan Family Corn Flake Stuffing

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):

• Ready In: 1 hr 15 mins
• Serves: 9

Ingredients

• 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)

Directions

1. 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.
2. Stuff turkey just before roasting.
3. Do NOT overstuff the bird.
4. 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.
5. 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.
6. Tip for freezing for Thanksgiving/Christmas:
7. 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!