This simple Old South dressing is a no-egg recipe, so it's slightly crumbly. We liked it smothered in Giblet Gravy. Make Ahead
4 cups biscuit crumbs (see shortcut below)
4 cups cornbread crumbs
6 celery ribs, chopped
1 large onion, chopped
1/3 cup butter or margarine, melted
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh or 1 teaspoon dried sage
1 teaspoon salt
1 teaspoon pepper
2 1/2 cups chicken or turkey broth
1/2 cup milk
How to Make It
Spread biscuit and cornbread crumbs in an ungreased pan. Bake at 300° for 15 minutes or until crumbs are toasted, stirring twice.
Sauté celery and onion in butter in a large skillet over medium-high heat until tender. Remove from heat. Combine sauteed mixture, toasted crumbs, parsley, and next 3 ingredients. Stir in broth and milk. Spoon dressing into a greased 13â€� x 9â€� pan. Bake, uncovered, at 350° for 1 hour or until browned.
Shortcut Solution: Six frozen biscuits, baked, or six fast-food biscuits will give you 4 cups crumbs. We tested with Pillsbury frozen biscuits and Pioneer cornbread mix. You could also use frozen baked cornbread and warm it in the microwave oven before crumbling. Or buy cornbread from a cafeteria or deli.
Make Ahead: Spoon prepared dressing into pan; cover and chill overnight. Bake, uncovered, at 350° for 1 hour. Let stand at room temperature until almost serving time. Just before serving, reheat at 350° for 10 to 12 minutes.
I LOVE this dressing with a few minor changes. I don't ususally use a whole onion because they always seem so huge. I just kind of eye it so that the amount of onion is equal to or slightly less than the amount of celery. I greatly reduce the sage. I always think too much sage ruins otherwise good dressing. I use about 1/4 teaspoon dried sage. And lastly I usually use vegetable broth instead of chicken broth. It doesn't affect the taste at all and it makes the dish more vegetarian-friendly. I've come to like this dressing more than my mom's!
My family loves cornbread dressing. I would reduce the biscuits to 2 cups, and I stir in a can of cream of chicken soup and leave out the milk. If necessary, add additional broth, as you do not want it to dry out while baking. I stir my dressing as it cooks to pull the outside edges in so it cooks evenly. I made cornbread dressing for a party and made it with all cornbread, no biscuits, and there was only a small serving left. I would definitely make this again.
my family is not much of a good old sage dressing fan, as my mother and grandma would make and neither am i. so i have a twist i put on mine so i thought i might share that twist on this recipe. the recipe is the same and calls for same ingredients but i make it using stove top stuffing and i also use jiffy cornbread and use them 2 ingredients and the bisquits.depends on what is on hand and add the celery and broth and so forth and the remaining ingredients as stated here..also for those who like a little sweetness to their dressing try adding cranberries or raisins to the mixture fresh or canned..my family loves it and for folks who are not to ken on dressings I'm sure with this twist they might have a change of heart. my version is always gone each and every time i make it.
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