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