SKILLET CORNBREAD STUFFING

Skillet Cornbread Stuffing image

Provided by Jessica Walker

Time 2h30m

Yield 8

Number Of Ingredients 9

2 pouches Betty Crocker™ cornbread & muffin mix
Milk, butter and egg called for on cornbread mix pouches
4 slices white bread
1/4 cup butter
1 large onion, chopped
1 1/2 cups chopped celery
2 eggs, beaten
3 cups Progresso™ chicken broth (from 32-oz carton)
Salt and pepper to taste

Steps:

Make cornbread as directed on pouches. Cool completely, about 1 hour.
In large bowl, crumble cornbread and white bread. In 10-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter, stirring occasionally, until tender. Add to bread mixture in bowl. Stir in eggs. Pour in broth, 1 cup at a time, combining until all bread pieces are moistened.
Heat oven to 350°F. Spray 12-inch ovenproof cast-iron skillet with cooking spray. Pour stuffing mixture in skillet. Bake about 1 hour or until dry. Serve warm.

Nutrition Facts : ServingSize 1 Serving