“JIFFY” Cornbread Stuffing

9-12 Servings

Ingredients

• 1 pkg. “JIFFY” Corn Muffin Mix
• 3 eggs
• 1/3 cup milk
• 3/4 cup celery, chopped
• 3/4 cup onion, chopped
• 2 cups fresh mushrooms, chopped
• 1/4 cup margarine or butter
• 1 cup chicken broth
• 1½ tsp. sage
• 1 tsp. garlic powder
• 1 tsp. thyme
• 1 tsp. pepper
• 5 strips bacon, cooked and crumbled
• 8 oz breakfast sausage, cooked and drained

Directions

1. Preheat oven to 400°F. Grease an 8” square pan.
2. Combine muffin mix, 1 egg and milk. Bake as directed on package.
3. Reduce heat to 350°F. Crumble cornbread on baking sheet and bake for an additional 5 minutes or let set out to dry.
4. In separate pan, sauté celery, onion and mushrooms in melted margarine or butter.
5. In separate bowl, combine 2 eggs, broth, sage, garlic powder, thyme, and pepper. Blend well. Stir in bacon, sausage, and sautéed vegetables. Fold in crumbled cornbread.
6. Spread in a greased 8” square pan and cover with foil. Bake 25 – 30 minutes. Remove foil covering and bake an additional 10 minutes.