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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cornbread-Biscuit Dressing Recipe

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This recipe for Cornbread-Biscuit Dressing is from St. Thomas the Apostle Catholic Church , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pkgs. Yellow Cornbread Mix
2 1/2 cans Pillsburyİ Buttermilk Biscuits
1 Lg. Yellow Onion, chopped
1/2 bag Celery, chopped
3-4 Eggs, boiled and chopped
5 cans Swanson'sİ Chicken Broth
Directions:
Directions:
Make cornbread according to directions. Cook biscuits according to directions. Saute onions and celery. Crumble cornbread and biscuits together. Add onion and celery. Add eggs. Season to taste with garlic pepper, Lawry'sİ seasoned salt, poultry seasoning and a pinch of thyme. After all mixed, add chicken broth. Mix well (it will be drenched in broth). Cover and bake at 350ş for one hour. Take out and stir, make sure it is still moist. Pat down cover and bake for 30 to 40 minutes.

 

 

 

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