1 lg. onion
4 chicken bouillon cubes
2 (14 oz.) cans chicken broth
1 c. butter
10 slices light bread (toasted & made into crumbs)
1 (8 oz.) pkgs. cornbread stuffing
2 c. Corn Flakes
4 eggs
1/2 c. applesauce

Cook onion in small amount of water until tender. Drain. Dissolve bouillon cube in heated chicken broth. Stir in onion and all remaining ingredients, mix well. Drop by heaping tablespoons on well greased cookie sheet. Bake at 375 degrees for 15 minutes. Turn and bake 10 minutes longer.