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Speedy Stuffing




Source of Recipe


Jiffy booklet


List of Ingredients




1 package Jiffy corn muffin mix
1/3 cup milk
1 tablespoon milk
1 cup celery -- diced
1 small onion -- chopped
1/8 teaspoon salt
2 teaspoons sage
1 teaspoon parsley flakes
13 3/4 ounces chicken broth
2 eggs

Preheat oven to 400 degrees F.

Grease an 8-inch square baking pan.

Blend corn muffin mix, 1 egg and milk. Pour batter into prepared pan and bake for 20 minutes. Remove from oven. Crumble cooled corn muffin into a large bowl. Add celery, onion, salt, sage and parsley. Mix 1 egg and chicken broth. Pour into prepared pan and cover. Reduce heat to 350 degrees F and bake 1 hour. Uncover and bake 10 minutes longer. Serve hot.


Recipe