Jiffy Corn Muffin Mix (2 boxes)
according to package instructions.
Preheat oven to 350 degrees F (175 degrees C).
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.
Celery (2 1/2 cups)
Green Bell Pepper (1/2)
Red Bell Pepper (1/2)
. Cook for 5 minutes.
Dried Cranberries (1/2 cup)
. Cook for another 1-2 minutes over high heat. Remove from heat.
Into a mixing bowl, add the baked cornbread. Break it apart into fine crumbs.
Dried Sage (1 1/2 Tbsp)
Dried Oregano (1 Tbsp)
Paprika (1/2 Tbsp)
Coarse Black Pepper (1 Tbsp)
Celery Seeds (1/2 Tbsp)
Salt (to taste)
. Mix to combine.
Cream of Celery Soup (1 can)
Chicken Stock (2 1/4 cups)
, and the sausage mixture. Mix well.
and mix well.
Transfer batter to a 9x13-inch baking dish. Cover with aluminum foil. Bake for 30 minutes.
Remove the foil and bake for another 30-35 minutes.