Corn Bread Dressing (Jiffy)
Make ahead of time 1 box of Jiffy Cornbread
½ Cup butter or margarine
1 Cup chopped onion
1 Cup chopped celery
1 Cup chopped Bell pepper
2 eggs lightly beaten
4 slices of TOAST
1 CAN CREAM OF CELERY SOUP
½ teaspoon poultry seasoning
½ teaspoon black pepper (To Taste)
1 1/4 Teaspoon Sage
½ teaspoon salt
½ cup of chicken broth
2 tablespoons olive oil
Sauté onions, celery and bell peppers in approximately 2 tablespoons of olive oil until tender.
In a large bowl Mix cornbread, and seasonings. Add Sauté vegetables, cream of celery soup, butter, 4 slices of toast and chicken broth as needed tossing lightly until well blended. Add beaten eggs last. (Remember Season to Taste—Before adding eggs)
Pour into a greased baking dish.
Bake in greased baking dish or pan in a Preheat oven at 350º for approximately 45 minutes until golden brown.
Serving suggestion: Great with Baked Chicken, Turkey or Duck.