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Cornbread and Biscuit Dressing


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  • 10-12


  • 4 C chicken broth
  • 3 C onion, diced
  • 2 ½ C celery, diced
  • 1 stick butter
  • 5 C stale cornbread, crumbled
  • 4 C stale biscuits, crumbled
  • 2 tsp pepper
  • 1 ½ tsp salt 3 eggs, whisked
  • 1 Tbsp plus 1 tsp sage


Make biscuits and cornbread a day in advance. Once cooled, crumble in large chunks on sheet pan. Leave uncovered to dry and become stale for at least 24 hours. Do not skip this step—it is crucial to the recipe’s success! 

When ready to cook, preheat oven to 350°. Combine chicken broth, onions, celery and butter. Cook on stovetop until vegetables are soft. Remove from heat and let cool. In large bowl, combine cornbread and biscuit crumbles, salt and pepper. Toss slightly. Add whisked eggs, broth/vegetable mix and sage. Stir until bread has evenly soaked up liquid. Place in greased 13×9-inch baking dish. Bake 45–50 minutes, or until just set but not hard. Serves 10–12. 

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