Cornbread Dressing 14 Recipe

  • 2 cups cornbread
  • 1 cup buttermilk biscuits
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon sage
  • 2 eggs
  • chicken broth
Bake cornbread and buttermilk biscuits, accordingly.

Crumble cornbread and biscuits into a large bowl.

Sauté onion and celery in butter until soft.

Add bread, salt, pepper, sage and eggs. Mix well.

Add just enough chicken broth to moisten. Should be a little soupy.

Bake for 45 minutes to 1 hour at 350°. The last 15 minutes pour some broth from chicken or turkey over dressing.

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