Shortcut Cornbread Dressing

1 Review
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Oxmoor House
Prep Time
26 Mins
Cook Time
1 Hour
Yield
10 servings
June 2008
RECIPE BY Oxmoor House

Use a package of cornbread mix and a can of refrigerated biscuits to make this quick and easy cornbread dressing.

Ingredients

  • 2 (6-oz.) packages cornbread mix (we tested with Martha White)
  • 1 (6-oz.) can refrigerated buttermilk biscuits
  • 1/4 cup butter or margarine
  • 1 large onion, chopped (2 cups)
  • 5 celery ribs, chopped (1 1/2 cups)
  • 5 cups chicken broth
  • 4 large eggs, lightly beaten
  • 2 teaspoons rubbed sage
  • 1 1/2 teaspoons pepper
  • 3/4 teaspoon salt

How to Make It

Step 1

Prepare cornbread mix and biscuits according to package directions; let cool. Crumble cornbread and biscuits in a large bowl. Set aside.

Step 2

Melt butter in a large skillet over medium-high heat; add onion and celery, and sauté until tender. Add sautéed vegetables, broth, and remaining ingredients to crumbled cornbread; stir well. Spoon dressing into a lightly greased 13" x 9" baking dish.

Step 3

Bake, uncovered, at 350° for 55 minutes or until browned.

Step 4

Make-Ahead Note: Prepare recipe as directed; do not bake. Cover and freeze dressing up to 3 months or refrigerate up to 24 hours. Remove from refrigerator; let stand 30 minutes. Uncover and bake as directed.

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Ratings & Reviews

Podec4's Review

Podec4
November 24, 2012
I made this for Thanksgiving this year. I didn't follow exactly but it was great. Used leftover scratch breakfast biscuits & a skillet of regular cornbread made with Martha White cornmeal mix instead of the little pouches. Made it the night before & chilled till morning. Set it out to lose some of the chill & then baked as instructed. Very tasty, good texture & seasoning. I can stop looking for the perfect Southern Cornbread Dressing recipe now that I have this in my arsenal.