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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I'm pretty sure I got this out of a Better Homes and Gardens magazine about 7 or 8 years ago. It's my favorite dressing for the holiday's. I like it because it doesn't call for sausage, and it is not baked inside of the bird! Read more ! Ingredients:
4 c. crumbled cornbread, dried |
2 c. crumbled baking powder biscuits, dried |
1 large onion, chopped |
1 c. celery, chopped |
1/4 c. butter |
2 c. chicken broth |
1 egg, beaten |
1 tsp. thyme, crushed |
1/2 tsp. sage, crushed |
Directions:
1. Preheat oven to 325ยบ F.
2. In a large bowl, combine cornbread and biscuits; set aside.
3. In medium saucepan cook onion and celery in the butter for about 5 minutes, or until tender.
4. Remove from heat and stir in about 1 c. of the chicken broth. Add egg, thyme, and sage.
5. Add onion mixture to cornbread mixture, tossing gently to coat. Add enough more of the remaining broth to moisten the stuffing as desired.
6. Transfer to 1 1/2 qt. shallow casserole.
7. Bake, covered, for about 45 minutes.
8. Note: If making the cornbread and biscuits from scratch You will need to prep them at least a day ahead of time. To get 4 c. of cornbread, crumble about 1/2 of an 8 square pan of cornbread. For the biscuits, crumble 3-4 3 biscuits. To dry, place in a large roasting pan and cover loosely with a clean dishtowel. Let stand overnight to dry.
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