Cornbread Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 80
Ingredients
4 boxes"Jiffy" Corn Muffin Mix, prepared (with milk and eggs4 pkgs"Corn kit" Cornbread Mix, prepared (with milk & eggs4 pkgs Martha White Cornbread Mix, prepared (with milk & eggs4 pkgs Texas Sweet Cornbread Mix, prepared (with milk & eggsCelery, raw, 2 cup, diced Onions, raw, 1.5 cup, chopped Egg, fresh, 6 large *Blue Bonnet Light Margarine, 12 tbsp Salt, 1 tbsp Pepper, black, 1 tbspPoultry seasoning, 2 tbsp 6 cans Campbell's Cream of Chicken Soup (98% fat free)Chicken Broth, 4 can (10.75 oz)
In a large frying pan, over medium heat, melt margerine and add chopped onion and celery,"sweat" over medium heat, stirring occasionally until veggies appear clear. Preheat oven to 375. Prepare each brand of cornbread according to individual packge directions & bake each brand in a sepertae 13 x 9 pan. Pan is done when a toothpick inserted in the center comes out clean. Cook times will vary from 20 to 30 minutes. Chop cornbread into small peices with a metal spatula or sharp knife. Put cornbread in a large bowl (or two) and blend. Add 6 Hard boiled, chopped eggs and cooked onions and celery. Blend. Add salt, pepper & poulty seasoning, stir. Blend in cream of chicken soup & chicken broth. Spread stuffing into 4 seperate 13 x 9, bake at 375 for 30 to 45 minutes, or until golden brown.
Serving Size: makes 80 1/2 cup servings
Number of Servings: 80
Recipe submitted by SparkPeople user GILLIEA.
Serving Size: makes 80 1/2 cup servings
Number of Servings: 80
Recipe submitted by SparkPeople user GILLIEA.
Nutritional Info Amount Per Serving
- Calories: 227.4
- Total Fat: 17.9 g
- Cholesterol: 29.0 mg
- Sodium: 653.3 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 2.0 g
- Protein: 4.5 g
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