Hasty Stuffing
(4-6 Servings)
- 1 pkg. "JIFFY" Corn Muffin Mix
- 1/3 cup plus 1 Tbsp. milk
- 1 cup diced celery
- 1 small chopped onion
- 1/8 tsp. salt
- 1/2 tsp. sage
- 1 tsp. parsley flakes
- 1 can (13-3/4 oz.) chicken broth
- 2 eggs
Preheat oven to 400°, grease two 8" square pans.
Blend corn muffin mix, 1 egg and milk. Pour batter into prepared pan. Bake 20 minutes. Remove from oven. Cool, then crumble corn muffin into large bowl. Add celery, onion, salt, sage and parsley. Mix in chicken broth and 1 egg. Pour into second prepared pan and cover. Reduce heat to 350º. Bake 50-60 minutes. Uncover and bake an additional 10 minutes.
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