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Corn flakes and oatmeal in a proportion of 2 to 3 parts corn flakes to 1 part oatmeal
Sauté the vegetables in a bit of oil until tender and the onions just start to brown.
Mix in the corn flakes and oatmeal and add the hot chicken broth to moisten. Taste for seasoning. All I add is a bit of black pepper - the stuffing usually picks up plenty of the salt from the brisket and once I added salt to the stuffing and everything had to be tossed it was way too salty. Trust me on this!!!
Poster's Notes:
I also use this stuffing for chicken, but not turkey.
Posted by Marcia Emanuele
Nutritional Info Per Serving: N/A
3 carrots, peeled and grated
3 stalks celery, finely chopped
1 or 2 large onions, diced into small pieces (I usually just toss it all into a food processor with a grating disc!!!)
Hot chicken broth (usually canned) as needed
I always stuff Veal Brisket (click here for recipe) - and it is my absolute favorite dish.