Cornbread dressing made with Jiffy Corn Muffin Mix and Pepperidge Farms Stuffing Mix. Easy to put together and can be made ahead of time if needed.
1 box of Jiffy Corn Muffin Mix
1 pkg Pepperidge Farm stuffing mix (sage cornbread if possible)
3 cups turkey drippings or chicken stock
1 lg onion finely chopped
4 ribs of celery finely chopped
1 large can of pears drained and diced.
1/2 stick of melted butter
Salt, pepper, sage, and thyme to taste
3 eggs, beaten
Prepare Jiffy Mix according to package directions.
Crumble the cornbread into a large mixing bowl.
Add the Pepperidge Farm Stuffing Mix
Add chicken stock.
Add melted butter.
Add ½ teaspoon Ground Sage.
Add ½ teaspoon Salt.
Add ½ teaspoon Black Pepper.
Add ½ teaspoon Thyme.
Mix well with a large spoon until fully combined.
Taste mixture, adjust seasonings as desired.
Add the beaten eggs.
Mix again until fully combined.
Butter a 13×9 baking dish.
Spread mixture in dish.
Bake at 350 for 20-25 minutes until lightly brown.
Dressing is done when browned and no longer jiggles in the middle.
Remove from oven, let cool on wire rack.
Dressing can be made a day ahead of time and refrigerated. Remove from refrigerator about 45 minutes before baking to protect your glass dish and so it will bake more evenly.
Keywords: cornbread dressing, jiffy mix, pepperidge farms stuffing mix. chicken stock, thanksgiving, stuffing