Ingredients 2 boxes Jiffy Cornbread prepared, cooled, and crumbled 7 slices oven-dried white bread cooled and crumbled 1 sleeve saltines crushed 16 oz hot sausage 1 stick butter 2 cups celery chopped 1 onion chopped 5 cups chicken broth 1 can Cream of Chicken Soup 1 can Cream of Mushroom Soup 1 teaspoon black pepper 1 teaspoon ground sage 5 eggs beaten Instructions Melt butter in a large skillet over medium heat
Add 2 teaspoons mustard, 2 teaspoons maple syrup, garlic, teaspoon oregano, red pepper flakes (if using), olive oil, teaspoon kosher salt, and pepper to taste
Two mums, plus our four children, two girls and two boys of the same ages
Cover it with foil and keep it in the fridge for up to 24 hours
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