| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Dutch |
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Boxes Jiffy Corn Muffin Mix |
| 6 |
tb |
Unsalted Butter |
| 1 |
lb |
Smoked Sausage; Diced |
| 3 |
c |
Red Bell Pepper; Chopped |
| 3 |
c |
Green Onions; Chopped |
| 1 |
c |
Yellow Onions; Chopped |
| 2 |
|
Cloves Garlic; Minced |
| 1 |
c |
Celery; Chopped |
| 2 |
ts |
Thyme |
| 2 |
ts |
Rubbed Sage |
| 1 |
ts |
Ground Allspice |
| 1/2 |
ts |
Cayenne Pepper |
| 1/2 |
ts |
Bay Leaves; Minced |
| 4 |
|
Eggs; Beaten |
| 1 1/2 |
c |
Low Salt Chicken Broth |
INSTRUCTIONS
Cook corn muffins according to box directions. Cool, crumble and
toast on a sheet pan in the oven at 350 until slightly dry and
golden. Transfer to a large bowl and cool.
Melt butter in large heavy dutch oven over high heatbsp. Add the next
11 ingredients (everything except for the eggs and chicken broth) and
saut. until just tender and slightly moistbsp. Stir into bread crumbs
and mix well.
Mix beaten eggs into stuffing.
TO BAKE IN TURKEY: Add 1/2 cup chicken broth to stuffing and mix well.
Stuff cavity of bird lightly and roastbsp. Stir into remaining
stuffing enough broth to make it slightly moistbsp. Bake in a
buttered baking dish for approximately 30 minutes or until heated
through.
TO BAKE SEPARATELY: Preheat oven to 350 degrees. Butter a 13 x 9 inch
baking dish. Add 1 1/2 cups broth to stuffing and bake until firm and
heated through.
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