Cornbread Dressing
Description
Crumbled cornbread, sausage, biscuits, and chopped hard-boiled eggs make up this delicious dressing or stuffing. It makes enough to stuff a 10- to 15-pound turkey.
Ingredients
•
1 (12 ounce) package refrigerated biscuit dough
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1 (8 ounce) package corn bread mix
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2 (14 1/2 ounce) cans chicken broth
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1 cup diced onion
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1 cup diced celery
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1/2 cup butter, softened
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1/8 pound pork sausage
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2 large hard-cooked eggs, chopped
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1 teaspoon dried sage
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
Directions
1
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.
2
Preheat the oven to 350 degrees F (175 degrees C).
3
Mix chicken broth, onion, celery, and butter in a small pot. Bring to boil and cook vegetables until tender.
4
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.
5
Bake in the preheated oven for 30 to 45 minutes.