This is so different from the usual stuffing recipe that I thought I would share it with you. One neat thing about this recipe is that you can do all the prep work, combine the dry ingredients in the dish, keep it in the frig, and then bake it the next day when you need it:
- 16 oz cornbread stuffing mix
- 2 cups crushed Fritos (9 oz bag)
- 2 cups chopped onion
- 5 ribs chopped celery with some leaves
- 2 tsp sage
- 2 tsp thyme
- 1 tsp salt
- 1 tsp pepper
- 3 cans chicken broth (2 cans for mixture & 1 can to use as needed on top)
- olive oil
Saute the onions and celery in olive oil. Crush Fritos in large bag with rolling pin. Mix 2 cans of chicken broth (save 3rd can for later) with all of the other ingredients. Be sure to mix well. Put mixture in a lightly greased 3 quart dish.
When ready to bake, preheat oven to 350. Add a little more broth evenly on top right before baking. Bake for 45 minutes or until top is golden brown.