Classic Holiday Stuffing
1 package Krusteaz Honey Cornbread & Muffin Mix, prepared and baked as directed on package
2 cups torn English muffins, about 3 muffins
1/4 cup butter
2 cups chopped onions, sautéed
1 cup chopped celery
1/2 cup dried cranberries
1/3 cup chopped pecans
1 1/2 teaspoons sage
1 1/2 teaspoons thyme
1 teaspoon salt
1/4 cup chopped fresh parsley
2 cups chicken broth
1 cup half & half
- // Preheat oven to 350°F. Cool cornbread and cut into ¾ -inch cubes. Place on ungreased baking sheet. Bake 14-16 minutes or until golden brown.
- // For Stuffing: Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking pan. Place toasted cornbread cubes and torn English muffins in baking pan. Heat butter in large skillet over medium-high heat. Add onions and celery; sauté until tender. Remove from heat and stir in cranberries, pecans, sage, thyme, salt, pepper and parsley. Add vegetable mixture to baking pan, stir gently. In medium bowl whisk together broth, half & half and eggs until well blended. Pour mixture over stuffing ingredients. Gently stir to combine.
- // Bake 35-45 minutes or until heated through.
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