Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Make the
Jiffy Corn Muffin Mix (2 boxes)
according to package instructions.
Step 2
Preheat oven to 350 degrees F (175 degrees C).
Step 3
Into a pan over medium-high heat, add
Sunflower Oil (3 Tbsp)
. Once hot, add
Pork Sausages (8 oz)
. Cook until about halfway browned, breaking it up with a spoon as you go.
Step 4
Add
Celery (2 1/2 cups)
,
Green Bell Pepper (1/2)
,
Red Bell Pepper (1/2)
, and
Onion (1)
. Cook for 5 minutes.
Step 5
Add
Pear (1)
and
Dried Cranberries (1/2 cup)
. Cook for another 1-2 minutes over high heat. Remove from heat.
Step 6
Into a mixing bowl, add the baked cornbread. Break it apart into fine crumbs.
Step 7
Add
Dried Sage (1 1/2 Tbsp)
,
Dried Oregano (1 Tbsp)
,
Paprika (1/2 Tbsp)
,
Coarse Black Pepper (1 Tbsp)
,
Celery Seeds (1/2 Tbsp)
, and
Salt (to taste)
. Mix to combine.
Step 8
Add
Cream of Celery Soup (1 can)
,
Chicken Stock (2 1/4 cups)
, and the sausage mixture. Mix well.
Step 9
Add
Eggs (4)
and mix well.
Step 10
Transfer batter to a 9x13-inch baking dish. Cover with aluminum foil. Bake for 30 minutes.
Step 11
Remove the foil and bake for another 30-35 minutes.
Rate & Review
{{id}}