Cornbread Dressing
Ingredients
- 1 (12 ounce) package refrigerated biscuit dough
- 1 (8 ounce) package corn bread mix
- 2 (14.5 ounce) cans chicken broth
- 1 cup diced onion
- 1 cup diced celery
- ½ cup butter, softened
- ⅛ pound pork sausage
- 2 large hard-cooked eggs, chopped
- 1 teaspoon dried sage (Optional)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
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Instructions
- 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.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix chicken broth, onion, celery, and butter in a small pot. Bring to boil and cook vegetables until tender.
- 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.
- Bake in the preheated oven for 30 to 45 minutes.
Source
Original recipe: View Original