*the* Caplan Family Corn Flake Stuffing

• (14 ounce) box corn flakes1 box
• cups chopped celery1 1⁄2 cups
• cup finely chopped onion3⁄4 cup
• cup butter↗1⁄2 cup
• egg↗1
• teaspoon dried sage↗1 teaspoon
• teaspoon salt↗1 teaspoon
• teaspoon pepper↗1⁄2 teaspoon
• (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)↗1 can

Step-by-step instructions

1. 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. 2

   Stuff turkey just before roasting.

3. 3

   Do NOT overstuff the bird.

4. 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. 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. 6

   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!