Cornbread Dressing I Recipe

Ingredients
<br>- 1 (12 ounce) package refrigerated biscuit dough
<br>- 1 (8 ounce) package corn bread mix
<br>- 1 cup diced onion
<br>- 1 cup diced celery
<br>- 1/2 cup butter, softened
<br>- 1/2 teaspoon salt
<br>- 1/2 teaspoon ground black pepper
<br>- 2 (14.5 ounce) cans chicken broth
<br>- 1/8 pound pork sausage
<br>- 2 hard-cooked eggs
<br>- 1 teaspoon dried sage (optional)
<br><p></p>Directions
<br>step 1: Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble.
<br>step 2: Preheat oven to 350 degrees F (175 degrees C).
<br>step 3: In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.
<br>step 4: In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.
<br>step 5: Bake in the preheated oven for 30 to 45 minutes.
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Ingredients
- 1 (12 ounce) package refrigerated biscuit dough
- 1 (8 ounce) package corn bread mix
- 1 cup diced onion
- 1 cup diced celery
- 1/2 cup butter, softened
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 (14.5 ounce) cans chicken broth
- 1/8 pound pork sausage
- 2 hard-cooked eggs
- 1 teaspoon dried sage (optional)

Directions
step 1: Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.
step 4: In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.
step 5: Bake in the preheated oven for 30 to 45 minutes.

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