Cornbread StuffingSubmitted by: CERULEANSIN516
1 (8.5 ounce) package jiffy corn muffin mix, 2 serving
White Bread, 6 cup, cubes
Carrots, raw, 2 cup, chopped
Celery, raw, 2 cup, diced
Mushrooms, fresh, 2 cup, pieces or slices
Smart Balance, Smart Balance Omega Plus Buttery Spread, 1 Tbsp, 8 serving
Egg, fresh, 2 medium Beaten
Sage, ground, 1 tbsp
Turmeric, ground, 1 tbsp
*Swanson Natural Goodness Chicken Broth, 2.5 cup
Granny smith apple - 1 med. apple, 1 serving
Pre-heat oven to 350F.
Saute carrots, celery, mushrooms and apple cubes in 1/2 cup of butter.
While that is sauteing, cube day old bread and cornbread.
Add sauteed veggies and fruit to a large bowl and add bread. Add in spices, eggs and enough broth for desired moisture. Usually about 2.5 cups. Mix together.
In a 13x9 pan, spray with cooking oil and add in stuffing mixture. Cover with foil and cook for 25 mins then remove cover and cook for another 8-10mins.
Serving Size: 1/2 cup = serving
Number of Servings: 20
Recipe submitted by SparkPeople user CERULEANSIN516.