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Cornbread Dressing I Recipe

Recipe by: 106a802496d678ba

"This recipe has been handed down in my family for several generations, however, this is the first time it has been written with amounts of ingredients rather than a dash of this or a pinch of that. It was a real feat to get my mom to measure the ingredients before she mixed them all together. Enjoy!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep45 m
  • Cook30 m
  • Ready In1 h 15 m
  • 1Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble.
  • 2Preheat oven to 350 degrees F (175 degrees C).
  • 3In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.
  • 4In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.
  • 5Bake in the preheated oven for 30 to 45 minutes.
Ingredients
  • 6 servings
  • 549 cals
  • 1 (12 ounce) package refrigerated biscuit dough
  • 1 (8 ounce) package corn bread mix
  • 1 cup diced onion
  • 1 cup diced celery
  • 1/2 cup butter, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 (14.5 ounce) cans chicken broth
  • 1/8 pound pork sausage
  • 2 hard-cooked eggs
  • 1 teaspoon dried sage (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    549
    27%
  • Fat:
    32.6
    50%
  • Carbs:
    53.3
    17%
  • Protein:
    11.1
    22%
  • Cholesterol:
    122
    41%

Based on a 2,000 calorie diet

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