Enough to stuff a 16-pound turkey!
4 tablespoons butter or chicken fat
2 large onions, chopped
1 large green pepper, chopped
1 small stalk celery, chopped
1 cup dry bread crumbs
3 eggs, beaten
1 cup water
4 cups cornflakes
Salt and pepper to taste
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In a large skillet, melt the butter or chicken fat. Add onion, green pepper and celery; saut until golden and soft. Cool.
Stir in crumbs. Mix the eggs with the water and pour over the mixture, stirring to combine.
When ready to stuff the bird, add the cornflakes and mix lightly. Pack very loosely into the turkey cavity because the dressing swells.
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