Cornbread Dressing

This cornbread and biscuit dressing has been handed down in my family for several generations; however, this is the first time it has been written with amounts of ingredients rather than a dash of this or a pinch of that. Getting my mom to measure the ingredients before she mixed them all together was a real feat. Enjoy!

• Preparation Time: 45 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 15 mins
• Calories: 549 Calories

Ingredients

• ½ cup butter, softened
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup diced onion
• 1 cup diced celery
• 2 (14.5 ounce) cans chicken broth
• 1 (12 ounce) package refrigerated biscuit dough
• 1 (8 ounce) package corn bread mix
• ⅛ pound pork sausage
• 1 teaspoon dried sage (Optional)
• 2 large hard-cooked eggs, chopped

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven for 30 to 45 minutes.

Step 3

Prepare one 8x8-inch pan of cornbread according to package directions. Prepare enough biscuits to make a total of 4 cups crumbled, according to package directions. Cool cornbread and biscuits, then crumble, measure out 4 cups each, and set aside.

Step 4

Mix chicken broth, onion, celery, and butter in a small pot. Bring to boil and cook vegetables until tender.

Step 5

In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups crumbled biscuits, sausage, chopped eggs, sage, salt, and pepper. Pour broth-vegetable mixture over sausage mixture; stir until combined.