Jiffy Cornbread Stuffing

Ingredients:

• 2 boxes JIFFY Corn Muffin Mix
• 4 eggs
• 2/3 cups milk
• 5 strips bacon
• Package italian sausage, casings removed
• 1 stick butter
• 4 stalks celery, chopped
• 1 onion, chopped
• 6oz mushrooms, chopped
• 1.75 cups chicken broth
• 1 tsp. sage
• 1 tsp. garlic powder
• 1 tsp. thyme
• 1 tsp. pepper
• 1 tsp. salt

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. 
4. Crumble cornbread on baking sheet and bake for an additional 5 minutes 
5. Cook bacon and remove from pan
6. Brown sausage in same pan and remove
7. Remove remaining bacon grease then melt butter in same pan.
8. Add celery, onions and mushrooms; sauté.
9. In separate bowl, combine 2 eggs, broth, sage, garlic powder, thyme, salt and pepper. Blend well.
10. Stir in bacon, sausage and vegetable mixture.
11. Fold in cornbread.
12. Spread in a greased 9x13 pan.
13. Bake 35 minutes.

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