Recipe

Cornbread Dressing Recipe

	Susanmay / All my dishes 1 year, 1 month ago I'm pretty sure I got this out of a Better Homes and Gardens magazine about 7 or 8 years ago. It's my favorite dressing for the holiday's. I like it because it doesn't call for sausage, and it is not baked inside of the bird! Prep:15m Cook:45m Servings:6	Susanmay
	meatless

Does this look good? Yeah! / Nope

Fans

jett2whit

refugeesre

jenniferby

Ingredients

4 c. crumbled cornbread, dried

2 c. crumbled baking powder biscuits, dried

1 large onion, chopped

1 c. celery, chopped

1/4 c. butter

2 c. chicken broth

1 egg, beaten

1 tsp. thyme, crushed

1/2 tsp. sage, crushed

Directions

Preheat oven to 325º 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.

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Comments

jett2whit 1 year, 1 month ago said:
I'll need to remember this one. I love cornbread dressing. I usually use some cream of chicken soup too. Thanks for posting!