Sun-dried Tomato Cornbread Stuffing

Name: Sun-dried Tomato Cornbread Stuffing
Ingredients: 3 boxes Jiffy Corn muffin mix; 3 eggs; 1 cup 2% milk; 6 oz thinly sliced pancetta (chopped); 2 cups chopped onion; 1 cup finely chopped celery; 3 cloves garlic (minced); 1 cup sundried tomatoes (chopped); 1 8 oz can water chestnuts (chopped); 1/2 cup Italian parsley leaves (chopped); 2 tbsp dried basil; 2 tbsp dried rosemary; 1 tbsp dried sage; 1 tbsp dried thyme; 1 tsp ground pepper; 3 tbsp butter (melted); 1 1/2 - 2 cups chicken broth

"This Cornbread Stuffing puts a twist on the traditional by adding crispy pancetta and tangy sun-dried tomatoes for a delicious Thanksgiving side dish!..."

INGREDIENTS

•

3 boxes Jiffy Corn muffin mix

•

3 eggs

•

1 cup 2% milk

•

6 oz thinly sliced pancetta (chopped)

•

2 cups chopped onion

•

1 cup finely chopped celery

•

3 cloves garlic (minced)

•

1 cup sundried tomatoes (chopped)

•

1 8 oz can water chestnuts (chopped)

•

1/2 cup Italian parsley leaves (chopped)

•

2 tbsp dried basil

•

2 tbsp dried rosemary

•

1 tbsp dried sage

•

1 tbsp dried thyme

•

1 tsp ground pepper

•

3 tbsp butter (melted)

•

1 1/2 - 2 cups chicken broth

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes