![]() When it comes out, it should have small remnants of the broth on the top.it will absorb very soon. Enjoy! Lastly, this reheats very well so you can make a large amount and enjoy it later. Once all is settled in, put a few splashes of the broth on top (see below) and throw into over 350 degrees for 1 hour. Once in the pan ready for the oven, you should not have to spend much time forming the shape, so hopefully you've put enough broth into the mixture that you don't have to. The final mixture should very very mushy, so mushy that it literally slides out of the bowl into a baking dish. NOTE: DO NOT ADD ALL THE BROTH AT ONCE, ADD IT SLOWLY AS YOU MIX ALL INGREDIENTS TOGETHER. ![]() Add in the egg mixture, onions, celery, club crackers, toast and melted butter. Since canned chicken broth does not have can chicken fat in it, you will need to melt a stick of butter. You are going to mix it all up, so don't worry about this transfer being overly complex. When cornbread is done, pinch off pieces into a big bowl to help with mixing. Your cornbread should almost be done, while it finishes continue the prep by whisking the eggs with the sage, salt and pepper. Put the dry stuff (toast, club crackers) into a food processor first, followed by the wet (onions celery) and mince as shown. Your cornbread mixture should look a little runnier than usual before going into the oven. NOTE: use 2/3 cup of milk for each box rather then the 1/3 it says to use. Not going to post instructions here, the box has them if you aren't familiar with doing it. onions 1.5 cups celery 1 dozen eggs 2 tablespoons sage 1 tablespoon salt 8 slices of white bread (you will need to toast it) 2 cartons of chicken broth 1 1/3 cups of vitamin D milk 1 stick of salted butter Directions Make the cornbread. Ingredients 3 boxes Jiffy cornbread mix 1 sleeve of Keebler Club crackers 2 med. You can add some minced browned chicken into the slop before it does into the oven. ![]() This makes a large serving so adjust your ingredient portions as necessary. Variation: For a dryer stuffing use only 1 cup of chicken broth. Remove foil covering and bake an additional 10 minutes. Spread in a greased 8” square pan and cover with foil. Stir in bacon, sausage and vegetable mixture. In separate bowl, combine 2 eggs, broth, sage, garlic powder, thyme and pepper. In separate pan, melt margarine or butter. Crumble cornbread on baking sheet and bake for an additional 5 minutes or let set out to dry. breakfast sausage 1/4 cup margarine or butter 3/4 cup celery, chopped 3/4 cup onion, chopped 2 cups fresh mushrooms, chopped 1 can (14.5 oz.) chicken broth 1-1/2 tsp. "JIFFY" Corn Muffin Mix 3 eggs 1/3 cup milk 5 strips bacon 8 oz. "JIFFY" Cornbread Stuffing (9 - 12 Servings) 1 pkg. Add wet ingredients to dry ingredients and stir with a fork until just incorporated. In another large bowl, whisk together milk, buttermilk, eggs, and melted butter. ![]() In a large bowl whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and salt. It's still on my family's table 30 years later. Preheat oven to 400° and grease a 9'-x-13' baking pan generously with cooking spray. My mom has made the Jiffy stuffing off of the box with jimmy dean breakfast sausage since I was a kid. ![]()
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