Grandmother’s Cornbread Dressing

Ingredients

  • 2 boxes Jiffy corn muffin mix
  • 5 slices bacon
  • 2 c chopped celery
  • 2 c chopped sweet onion
  • 6 pkg The Fresh Market sweet cornbread
  • 1 (14-oz.) package herb-seasoned stuffing mix
  • 2 c cooked long-grain rice
  • 8 large eggs, lightly beaten
  • 2 tbsp. chopped fresh sage
  • 2 tbsp. poultry seasoning
  • 2 tsp. freshly ground black pepper
  • 1 1/2 tsp. table salt
  • 14 c reduced-sodium chicken broth, divided
  • Vegetable cooking spray

Instructions

  1. Prepare Jiffy corn muffins according to package directions.
  2. Cook 5 pieces of bacon in a Dutch oven. Remove bacon and set on paper towels.
  3. Saute celery and onion in bacon grease until soft and translucent. Set aside.
  4. Crumble both types of cornbread into large bowl. Add stuffing mix and rice to cornbread mixture and combine.
  5. Preheat oven to 350°.
  6. Stir celery and onion, eggs, and next 4 ingredients into cornbread mixture until thoroughly combined. Add broth until mixture is slightly soupy.
  7. Spoon mixture into 2 (13- x 9-inch) lightly greased (with cooking spray) baking dishes.
  8. Bake at 350° for 50 to 60 minutes or until done and top is light brown.