This is my Wife’s variation of her Mother’s Thanksgiving Stuffing Mix
| Servings |
|
Ingredients
- 5 Jiffy Corn Bread Mix (8oz)
- 1/2 Chicken
- 1/4 C Butter
- 4 Tb Olive Oil
- 1 Onion small diced
- 5 Celery stalk small dice
- 32 oz Chicken Stock
- 2 tsp Sage
- 4 Fresh Sage chopped fine
- 1.5 15 oz Cans Cream of Chicken Soup
- 1 4 oz Can Jalapeno
- 1 Jalapeno Pepper Roasted, skinned and finely diced
- 2 Tb Salt
- 1 Tb Black Pepper
- 4 Tb Pan Fried Chicken Drippings
- Chicken Meat Shreaded
Ingredients
|
|
Instructions
Corn Bread Base
- Prepare and bake the boxes of Jiffy Corn Bread mix as indicated on the package. Allow to cool
Cook some Chicken
- Preheat the oven to 350. Cut a whole Chicken in half. Over medium-high heat melt the butter and add the Olive Oil. Place the half chicken in the pan and
- Cut a whole Chicken in half. Over medium-high heat melt the butter and add the Olive Oil in a skillet that is Oven-safe. Place the half chicken in the pan and get a good sear on all sides until the skin is nice and brown
- Move the Chicken to the oven and allow to finish cooking. Remove from the oven and allow to cool.
Assemble the Stuffing
- Pre-heat the oven to 350. In a large mixing bowl crumble the finished corn bread
- Add the Onion, Celery, Chicken Stock, Sage (both the dried and fresh), Cream of Chicken Soup, Jalapenos (canned and fresh), Salt, Pepper, Drippings from the Cooked Chicken and the meat from that half chicken. Mix throughly
- Bake for 1 hour or until the stuffing is set and the top is just beginning to brown.
Share this Recipe
Powered by WP Ultimate Recipe