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Cornbread-Biscuit Dressing

Cornbread-Biscuit Dressing

This simple Old South dressing is a no-egg recipe, so it's slightly crumbly. We liked it smothered in Giblet Gravy. Make Ahead

Oxmoor House MAY 2003

  • Yield: 10 servings

Ingredients

  • 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

Preparation

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.

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Cornbread-Biscuit Dressing recipe

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