Ingredients

How to make it

  • Preheat oven to 325ยบ F.
  • In a large bowl, combine cornbread and biscuits; set aside.
  • In medium saucepan cook onion and celery in the butter for about 5 minutes, or until tender.
  • Remove from heat and stir in about 1 c. of the chicken broth. Add egg, thyme, and sage.
  • Add onion mixture to cornbread mixture, tossing gently to coat. Add enough more of the remaining broth to moisten the stuffing as desired.
  • Transfer to 1 1/2 qt. shallow casserole.
  • Bake, covered, for about 45 minutes.
  • Note: If making the cornbread and biscuits from scratch You will need to prep them at least a day ahead of time. To get 4 c. of cornbread, crumble about 1/2 of an 8" square pan of cornbread. For the biscuits, crumble 3-4 3" biscuits. To dry, place in a large roasting pan and cover loosely with a clean dishtowel. Let stand overnight to dry.

Reviews & Comments 2

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  • mcboo 5 years ago
    I use my crock pot for stuffing for the holidays. I bet this recipe would work... (my crock pot recipe is posted here).
    Susie
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    I'll need to remember this one. I love cornbread dressing. I usually use some cream of chicken soup too. Thanks for posting!
    Was this review helpful? Yes Flag

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