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Holiday Bread Stuffing

Source of Recipe


Myself






List of Ingredients



• 1 box of Jiffy's Cornbread Muffin Mix
  
• 8 cups of Wheat Bread (cut into squares)
  
• 5 - 6 stalks of chopped celery, including leaves
  
• 1 large onion chopped
  
• 3/4 cup of butter melted
  
• 1 can of Swanson Chicken Broth (14 0z)
  
• 1 can of Mushroom stems and pieces, drained (4 oz)
  
• 1 tsp. salt
  
• 1 tsp. sage
  
• 1 tsp. thyme
  
• 1/2 tsp pepper
  






Instructions



1. Prepare Jiffy Cornbread Muffin mix as directed on box. After baking, set aside and let cool.
   
   
2. Meanwhile, cut up your Wheat Bread into bread cubes. I used a pizza cutter and bread board to cut mine. Place your bread cubes in a large deep-dish casserole dish. Then chop up celery and onion. Saute the celery and onion in butter until tender. Pour the celery and onion over your bread cubes and lightly mix. Add the can of drained mushroom stems and pieces.
   
   
3. Pour the Swanson Chicken Broth over the stuffing mixture. Add the spices and lightly mix. I used about a teaspoon, maybe two, of each.
   
   
4. Add the cornbread muffins by crumbling over the stuffing mix and then lightly mix.
   
   
5. Bake, covered, in a preheated oven of 350 for 30 minutes. If you want a crispier top, bake about 10 more minutes or so uncovered.