Name: Cornflake Stuffing
Total time: 1 h 30 min
Yield: Serves 10 to 12
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

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.

Before You Begin

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

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Grease 3-quart baking dish. Melt butter (or chicken fat) in large skillet over medium heat. Cook onions and celery until softened and beginning to brown, 10 to 15 minutes. Remove from heat and let cool 5 minutes.

Combine cornflakes and warm onion mixture in large bowl. Stir in broth, parsley, eggs, salt, and pepper until combined. Transfer mixture to prepared baking dish and cover tightly with aluminum foil. Bake until set, about 30 minutes. Remove foil and continue to bake until surface is golden and crisp, about 10 minutes. Let cool 15 minutes. Serve.