Things You'll Need:
- Two 10-count tubes flaky biscuits
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 4 tbsp. butter
- 3 cans chicken broth
- 1 loaf cornbread
- 4 eggs
- 4 tbsp. dried sage
- 1 loaf cornbread
- Two 10-count tubes of flaky biscuits
- 15 x 11 x 2 baking pan
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Step 1
Bake the biscuits according to package directions.
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Step 2
Saute celery and onion in 4 tbsp. butter in a large pot on medium heat until the vegetables are tender.
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Step 3
Add the chicken both. Stir together with the onion and celery. Bring mixture to a boil.
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Step 4
Remove biscuits from oven when they are done. Let cool ten minutes. While the chicken stock is coming to a boil, tear the biscuits and cornbread into small pieces and place in a large bowl.
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Step 5
Turn off the heat when the broth comes to a boil. Add the biscuit and cornbread pieces. Stir until all pieces have absorbed the liquid.
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Step 6
Add the eggs to the cornbread mixture, one at a time, stirring after each addition.
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Step 7
Add the sage to the dressing, mixing throroughly. Add salt to taste.
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Step 8
Pour the cornbread dressing into the baking dish. Bake at 350 degrees for 20 minutes.
