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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A wonderful cornbread dressing that my Mom always served with our Thanksgiving Meal. Great served as a homey sidedish with a roasted chicken, too. You can bake the cornbread and biscuits a day or two ahead, which saves time and makes the preparation easy. Ingredients:
cornbread, one pan, baked and cooled |
4 buttermilk biscuits, baked and cooled |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup finely chopped onion |
1 tablespoon sage leaf |
2 (18 ounce) cans chicken broth |
Directions:
1. Crumble the cornbread and biscuits into a large mixing bowl.
2. Add salt, pepper, onion and sage.
3. Mix well by hand.
4. Slowly stir the chicken broth into mixture until it is well moistened.
5. You may not need all of the broth, depending upon how moist/dry your cornbread and biscuits are. Do make the dressing moist tho - more moist is better.
6. Using an ice cream scoop, scoop mounds of dressing into a greased baking dish.
7. Bake at 350 drgrees for 30 minute.
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