Cornbread Dressing 14 Recipe

  • 2 cups cornbread
  • 1 cup buttermilk biscuits
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon sage
  • 2 eggs
  • chicken broth
Bake cornbread and buttermilk biscuits, accordingly.

Crumble cornbread and biscuits into a large bowl.

Sauté onion and celery in butter until soft.

Add bread, salt, pepper, sage and eggs. Mix well.

Add just enough chicken broth to moisten. Should be a little soupy.

Bake for 45 minutes to 1 hour at 350°. The last 15 minutes pour some broth from chicken or turkey over dressing.

Similar Recipes
Cornbread Stuffing
celery stalks
chicken broth
chopped parsley
dried sage
Stuffing with Sausage
chopped celery
finely chopped onion
ground pork sausage
half inch cubed bread
Sourdough Bread Stuffing
baby portebello mushrooms
celery stalks with leaves
chicken broth
fresh parsley

Cornbread Dressing 14 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
© Copyright 2020 Tecstra Systems, All Rights Reserved,