Looking for a fast easy stuffing for the holidays? Well this is the recipe for you! I know I like shortcuts for sure.
2 (8.5 ounce) packages dry corn muffin mix 1 green bell pepper, finely chopped
1 (8 oz) can cream-style corn 4 cloves garlic, minced
2 eggs, beaten 2 teaspoons dried thyme
1/2 cup plain yogurt 1 teaspoon dried basil
1/4 cup milk 2 teaspoons dried oregano
1/2 cup butter 2 teaspoons salt, or to taste
1 onion, finely chopped 1 teaspoon ground black pepper
2 celery, finely chopped 1/4 teaspoon cayenne pepper
3 cups chicken broth
Preheat oven to 400 degrees. Lightly grease a 9x 13 inch bakig dish. In a medium bowl combine muffin mex, corn, eggs, yogurt and milk; stir just unil moistened. Pour into prepared pan. Bake in preheated oven for 20 minutes or until golden brown. Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat. Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.