David’s Thanksgiving Cornflake Stuffing is one of my favorite holiday dishes. First, because David is my dad. Secondly, the aroma of the stuffing wafting throughout our childhood home while it cooked was mouth-watering, especially on a chilly Midwestern Thanksgiving morning. Finally, not many memories can be topped when you combine the smells of the stuffing with the slow roasted turkey and the crackling wood burning in the fireplace.
Stuffing or Dressing
One common question people ask is “What is the difference between stuffing and dressing?” The answer is really simple: Stuffing is what goes into the turkey’s cavity; Dressing is what gets cooked outside the cavity.
Thanksgiving Cornflake Stuffing Ingredients
David’s Thanksgiving Cornflake Stuffing recipe is unique because the base ingredient is cornflakes. Nothing against breadcrumb stuffing, but I prefer the flavor and the way the stuffing holds together. The dressing version of this recipe also adds a nice crunch to the top and corners.
Turkeys used to come packaged with a plastic bag inside the cavity that contained the neck, gizzards and liver. Unfortunately, it’s been a long time since I’ve seen them included, as they’ve mostly likely fallen out of favor with people in recent years. It’s too bad because they really add another dimension and layer of flavor to this recipe. If your turkey didn’t include the neck, gizzards and/or liver, your local butcher or meat market usually can provide them. Fear not however, because this recipe can be made without those ingredients. If you’d rather not use the neck, gizzards and liver, bypass those steps and instead use a 2-3 consommé cubes or tablespoons to make the stock.
Making the Stuffing
One last note, this recipe calls for a huge box (18 oz) of parve/kosher cornflakes. Then you will add a few cups of liquid to the cornflakes until you have the right consistency. So you will need a very large mixing bowl. The recipe yields enough to stuff a large turkey and still have enough left over to make dressing in a 9×13 casserole dish.
Stuffing the Bird
Once you’ve made the stuffing, it’s time to stuff the bird. Do this only when you’re ready to start roasting. Start by filling the rear cavity. I use a large spoon and lightly pack the stuffing as deep as it will go, working my way back to the opening. Then, I start packing the neck cavity until it is filled and firm. Cross the legs and tie them together with string or stick skewers through them to hold them in place.
Cooking David’s Thanksgiving Cornflake Stuffing (and Dressing)
Take the remaining stuffing and fill a 9″ x 13″ casserole dish. If you have room in your oven, place the turkey and the covered dish in the oven. Just remember to remove the casserole dish after 1 hour, while the turkey continues to cook. Here’s a handy guide on how to cook your turkey:
| Weight of Bird | Roasting Time (Unstuffed) | Roasting Time (Stuffed) |
|---|---|---|
| 10 to 18 pounds | 3 to 3-1/2 hours | 3-3/4 to 4-1/2 hours |
| 18 to 22 pounds | 3-1/2 to 4 hours | 4-1/2 to 5 hours |
| 22 to 24 pounds | 4 to 4-1/2 hours | 5 to 5-1/2 hours |
| 24 to 29 pounds | 4-1/2 to 5 hours | 5-1/2 to 6-1/4 hours |
When done cooking, and prior to carving the turkey, scoop out the stuffing and serve as a side. The casserole dressing can be sliced into squares with a knife and served as a side as well. And all of it goes great with the Kosher Cowboy’s Turkey Gravy!
You may also be interested in seeing the most popular Thanksgiving side dishes by State.
Happy Thanksgiving!
Thanksgiving Cornflake Stuffing
This is one of my Dad’s famous recipes. At least in our family. Made from cereal cornflakes, it’s a great substitute for bread.
Stuffing:
- 18 oz corn flakes ((large cereal box) Option: 15 cups cubed bread)
- 10 cups water (to make stock)
- 1 yellow onion (chopped and sauteed)
- ½ cup walnuts (chopped )
- ¾ cup raisins (or dried prunes or other dried fruit)
- 3 stalks celery (chopped)
- 4 tbsp poultry seasoning ((or: 1 tbsp dried marjoram, 1 tbsp dried savory,1 tsp dried parsley, ½ tbsp dried sage and 1 tsp dried thyme))
- ½ cup turkey livers (chopped)
- 1 turkey neck meat
- 1 gizzards (chopped)
- 2 eggs (beaten)
- ½ cup olive oil
Stock Liquid:
Add 10 cups of water to pot on low heat and simmer the gizzards and neck of the turkey for at least one hour.
Turkey Liver:
Wash, salt and broil to kashrut until medium well done for about 5 minutes per side.
Saute the onion in a frying pan with 2 tsp olive oil.
In a large bowl add the dry bread crumbs or corn flakes, walnuts, raisins, chopped celery, seasoning and meats. Loosely mix (If using corn flakes, slightly crumble the mixture by hand until reduced about 30%, Don’t over do it.)
Add the eggs to the large bowl and mix again. Add the olive oil and mix again.
Now slowly add the turkey stock while stirring. Give it 30 seconds to absorb and mix again. You want to use only enough liquid to get to the point where the stuffing starts packing together. Slowly add 1/2 cup of stock at a time and repeat until you reach this consistency. Once you reach this consistency, it is time to stuff the turkey. Fill the turkey cavity and lightly pack it in from the back and from the front opening. Cross the legs over and use string (or short skewers) to tie them together.
Pack the remainder of the mixture into a 9" x 13" greased casserole dish, so the stuffing is at least 1-1/2" thick. Cover with aluminum foil and bake at 325 degrees in a convection oven or 350 degrees conventional for one hour or until done.
I make enough to stuff a 16# turkey and a 9″ X 12″ casserole dish.
You can prepare the stock liquid, liver, and sautéed onions ahead of time.
Cooking Times:
| Weight of Bird | Roasting Time (Unstuffed) | Roasting Time (Stuffed) |
|---|---|---|
| 10 to 18 pounds | 3 to 3-1/2 hours | 3-3/4 to 4-1/2 hours |
| 18 to 22 pounds | 3-1/2 to 4 hours | 4-1/2 to 5 hours |
| 22 to 24 pounds | 4 to 4-1/2 hours | 5 to 5-1/2 hours |
| 24 to 29 pounds | 4-1/2 to 5 hours | 5-1/2 to 6-1/4 hours |
