INGREDIENTS
Cornbread 13x9 inch pan (I use 2 boxes of Jiffy and cook as directed)
1.5 cups seasoned stuffing mix
1 cup onions diced
1 cup of celery diced
1/2 cup of shredded carrots
1 small yellow pepper diced
3.5 cups of Turkey or chicken stock - You may need more to achieve desired consistency
1 cup of chopped chicken cooked
2 pieces of sage or andouille sausage out of the casing cooked
2 eggs
1 t sage
1 T of Sugar
1/8 t garlic powder
1 teaspoon sage
Salt and pepper according to taste
DIRECTIONS
In a large frying pan, place the onions, celery carrots, and yellow pepper on med heat with olive oil until the onions are translucent.
Transfer mixture into a med stock pan (set on low) then add the cornbread, stuffing mix, chicken, and sausage.
Pour enough stock into the mixture to combine all of the ingredients until moist.
Add off of your seasonings and stir.
Crack open the eggs and stir vigorously then add to the cornbread stuffing.
Scoop the mixture into a buttered 9 X 13 pan.
Bake for 35 - 45 minutes or until set.
Enjoy!
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