I use italian bread crumbs instead of cornmeal. I added a little salt and adobo to the egg and dip the pieces in the egg, then to bread crumbs. After the oil gets very hot put the pieces in the pan and fry both sides. Remove onto a plate covered with paper towels to absorb the grease and sprinkle with salt while it is still hot. Let cool and enjoy.

Reviewed On: Dec. 24, 2004

I cooked the onions first. Almost to a carmelized affect, then added a tablespoon of sugar and 3 tablespoons of butter in with the onions in the pan. On the side I tore off fresh bread into cube or smaller size and poured chicken broth on it. You want the bread completely covered but not drenched. Then mix the bread in the pan and cook on medium keep turning every few 5 mintues letting the mix get a little golden brown. Again I added some more butter, about 2-3 tablespoons and some salt and pepper. Afterwards add to the bird or cook in the oven. I found in the bird the stuffing was moist alone it was more dry. So you may want to add a bit more broth before cooking in oven if you are doing it out of bird. Which is the way I preferred it. P.S. Use sweet onions for this dish. I actually didn't try the egg substitute.

Reviewed On: Dec. 24, 2004

DELICIOUS! I used low sodium cream of chicken (which was perfect not too salty). Also from reading other reviews I decided to add corn (another winner). In the chicken green bean mix I added 1/2 can french's fried onions, then on top of casserole after spreading the stuffing, I added some cheese then the rest of the onions ( I favor the crispy onion taste). Also had to admit it was pleasing look to the eye with the onions golden brown and layer of shredded cheese on top. This is a meal that will be a family favorite!

Reviewed On: May 27, 2003