Classic Holiday Stuffing
PREP
20 min
TOTAL TIME
1 hr 20 min
SERVINGS
10-12
Cornbread:
1 Package
Krusteaz Honey Cornbread & Muffin Mix, Prepared and Baked as Directed on Package
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Stuffing:
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 Tsp
Sage
1 1/2 Tsp
Thyme
1 Tsp
Salt
1/4 cup
Chopped fresh parsley
2 cups
Chicken broth
1 cup
Half & half
3
Eggs
STEP 1
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.
STEP 2
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 dried sweetened 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.
STEP 3
Bake 35-45 minutes or until heated through.
