Shortcut Cornbread Dressing |
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Prep Time: 26 Minutes Cook Time: 60 Minutes |
Ready In: 86 Minutes Servings: 10 |
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Ingredients:
2 (6-oz.) packages cornbread mix (we tested with martha white) |
1 (6-oz.) can refrigerated buttermilk biscuits |
1/4 cup butter or margarine |
1 large onion, chopped (2 cups) |
5 celery ribs, chopped (1 1/2 cups) |
5 cups chicken broth |
4 large eggs, lightly beaten |
2 teaspoons rubbed sage |
1 1/2 teaspoons pepper |
3/4 teaspoon salt |
Directions:
1. Prepare cornbread mix and biscuits according to package directions; let cool. Crumble cornbread and biscuits in a large bowl. Set aside.
2. Melt butter in a large skillet over medium-high heat; add onion and celery, and sauté until tender. Add sautéed vegetables, broth, and remaining ingredients to crumbled cornbread; stir well. Spoon dressing into a lightly greased 13 x 9 baking dish.
3. Bake, uncovered, at 350° for 55 minutes or until browned.
4. Make-Ahead Note: Prepare recipe as directed; do not bake. Cover and freeze dressing up to 3 months or refrigerate up to 24 hours. Remove from refrigerator; let stand 30 minutes. Uncover and bake as directed.
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