Cornbread Dressing I

This recipe 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. It was a real feat to get my mom to measure the ingredients before she mixed them all together. 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
• 2 hard-cooked eggs
• 1 (12 ounce) package refrigerated biscuit dough
• 1 (8 ounce) package corn bread mix
• ⅛ pound pork sausage
• 1 teaspoon dried sage (Optional)

Recipe Instructions

Step 1

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

Step 2

Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble.

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.