Cornbread dressing #3
8 Servings
Quantity | Ingredient | |
---|---|---|
2 | packs | (6-oz) corn-bread mix |
1 | can | (5.5-oz) refrigerated buttermilk biscuits |
2¼ | cup | Chopped onion |
1½ | cup | Celery |
¼ | cup | Butter; melted |
5½ | cup | Chicken broth |
5 | larges | Eggs; lightly beaten |
1½ | teaspoon | Rubbed sage |
1½ | teaspoon | Pepper |
¾ | teaspoon | Salt |
Prepare corn-bread mix (ours were 6½ ounces) and biscuits (ours was 7½ ounces) according to package direction; let cool. Crumble corn bread and biscuits in a large bowl. Set aside.
Cook onion and celery in butter in a skillet over medium high heat, stirring constantly, until tender. Add onion mixture, broth and remaining ingredients to cornbread mixture; stir well. Spoon mixture into a greased 13-by-9-by-2-inch baking dish (this is quite soupy, but it solidifies in baking). Bake, uncovered, at 350 degrees for 55 minutes or until golden.
Makes 8 to 10 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, .
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