(9 – 12 Servings)
- 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
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. Bake 25 – 30 minutes. Remove foil covering and bake an additional 10 minutes.
Variation: For a dryer stuffing use only 1 cup of chicken broth.
All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.