*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):
Provided by GotsaLuvMe
Categories Christmas
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- 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!
Nutrition Facts : Calories 274.6, Fat 11.4, SaturatedFat 6.8, Cholesterol 50.6, Sodium 687.3, Carbohydrate 41.3, Fiber 1.6, Sugar 5.7, Protein 4.9
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