- 3 cups Corn Chex-type cereal
- 4 cups Wheat Chex-type cereal
- 1/2 pound bacon
- 1 cup chopped celery (leaves included)
- 1/2 cup chopped onion
- 2 beaten eggs
- 2 Tablespoons snipped fresh parsley
- 1 teaspoon poultry seasoning
- 1/4 teaspoon salt
- 1 cup chicken broth
In a skillet cook bacon until crisp; crumble and set aside. Cook the celery and the onion in the bacon drippings until tender, but not browned.
In a mixing bowl combine eggs, crumbled bacon, cooked celery and onion, parsley, poultry seasoning, and salt. Add cereal; toss lightly until well mixed. Add the chicken broth; toss gently to mix.
Bake, covered, in an ungreased 1-1/2 quart casserole dish at 350 degrees fahrenheit for approximately 30 minutes.
Serves 6 to 8
This recipe is dedicated to my grandfather, the late Hayward Adams. Every Thanksgiving it was his job to make the stuffing for the turkey and every Thanksgiving it came out different due to his imagination and what was available (one year he used hot sauce!). It was his culinary imagination that inspired this recipe. Thanks Grampa!
