"Jiffy" Cornbread Stuffing Serving Size: 9 to 12 servings Ingredients:
1 pkg. "JIFFY"Corn Muffin Mix
3 eggs
1/3 cup milk
5 strips bacon
8 oz. breakfast sausage
1/4 cup margarine or butter
3/4 cup celery, chopped
3/4 cup onion, chopped
2 cups fresh mushrooms, chopped
1 can (14.5 oz.) chicken broth
1-1/2 tsp. sage
1 tsp. garlic powder
1 tsp. thyme
1 tsp. pepper
Directions: Preheat oven to 400°F. Grease an 8” square pan. Combine muffin mix, 1 egg and milk. Bake as directed on package. Reduce heat to 350°F. Crumble cornbread on baking sheet and bake for an additional 5 minutes or let set out to dry. Cook bacon; let cool. Brown sausage. In separate pan, melt margarine or butter. Add celery, onions and mushrooms; sauté. In separate bowl, combine 2 eggs, broth, sage, garlic powder, thyme and pepper. Blend well. Stir in bacon, sausage and vegetable mixture. Fold in cornbread. Spread in a greased 8” square pan and cover with foil. Bake25 - 30 minutes. Remove foil covering and bake an additional 10 minutes.