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!
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Breads