Nightowl
Registered
SERVES 10 TO 12
6 TBSP UNSALTED BUTTER OR RENDERED CHICKEN FAT
4 ONIONS, CHOPPED FINE
2 CELERY RIBS, CHOPPED FINE
1 (18 OZ) BOX CORNFLAKES
4 C LOW SODIUM CHICKEN BROTH
½ C CHOPPED FRESH PARSLEY
3 LRG. EGGS, LIGHTLY BEATEN
1 TSP SALT
1 TSP PEPPER
1. Adjust oven rack to middle position and heat oven to 400 degrees. Grease 3 qrt. Baking dish. Melt butter (or chicken fat) in large skillet over medium heat. Cook onions and celery until softened and beginning to brown, 10 to 15 minutes. Remove from heat and let cool 5minutes.
2. Combine cornflakes and warm onion mixture in large bowl. Stir in broth, parsley, eggs, salt and pepper until combined. Transfer mixture to prepared baking dish and cover tightly with aluminum foil. Bake until set, about 30 minutes. Remove foil and continue to bake until surface is golden and crisp, about 10 minutes. Let cool 15 minutes. serve.
6 TBSP UNSALTED BUTTER OR RENDERED CHICKEN FAT
4 ONIONS, CHOPPED FINE
2 CELERY RIBS, CHOPPED FINE
1 (18 OZ) BOX CORNFLAKES
4 C LOW SODIUM CHICKEN BROTH
½ C CHOPPED FRESH PARSLEY
3 LRG. EGGS, LIGHTLY BEATEN
1 TSP SALT
1 TSP PEPPER
1. Adjust oven rack to middle position and heat oven to 400 degrees. Grease 3 qrt. Baking dish. Melt butter (or chicken fat) in large skillet over medium heat. Cook onions and celery until softened and beginning to brown, 10 to 15 minutes. Remove from heat and let cool 5minutes.
2. Combine cornflakes and warm onion mixture in large bowl. Stir in broth, parsley, eggs, salt and pepper until combined. Transfer mixture to prepared baking dish and cover tightly with aluminum foil. Bake until set, about 30 minutes. Remove foil and continue to bake until surface is golden and crisp, about 10 minutes. Let cool 15 minutes. serve.