By Amanda Jade
I grew up on this stuffing. One year, Mom bought a massive monster of a bird, almost 30 pounds, and stuffed it to the brim with her cornflake stuffing. The roasting pan was not sturdy enough and Mom ended up losing almost half the stuffing to the floor when it collapsed. She didn’t bat an eye. We still had enough stuffing to feed a half dozen people and have leftovers for Thanksgiving sandwiches for a week.
- 4 tablespoons Butter or Fat
- 2 large Onions, chopped
- 3 large Carrots, diced
- 1 large Green Pepper, diced
- 4 Celery stalks, chopped
- 2 pieces Wheat Bread
- 4 cloves Garlic, minced
- Salt, Pepper, Old Bay Spices
- Heat the butter or fat in a large skillet and add your vegetables. Sauté until soft but not too done. In the last minute or so of heating, liberally add salt, pepper, and Old Bay seasonings.
- In a large bowl, add the corn flakes. Drizzle a little bit of water onto the bread and break it apart with your hands into the corn flakes.
- Add the vegetables, mixing gently to avoid breaking too many of the corn flakes.
- Add eggs, one at a time, until the mixture is sticky but not soaked, usually 3 or 4 eggs.
- Stuff your bird loosely as the stuffing will swell when cooking. You can use the rest around the bird itself in the pan to soak up the juices from the turkey or just bake it in a casserole.
This stuffing is very versatile because you can add or exchange just about every vegetable you would like to it. My mom always used Old Bay, but Bell seasoning can be used as well, or even Adobo if you prefer that flavor profile. Go nuts, be creative! This will give you a softer stuffing, which has its advantages. My family’s favorite use for this stuffing is as a base for pan fried Thanksgiving sandwiches, but that’s another recipe!