Biscuit Cornbread Dressing

Name: Biscuit Cornbread Dressing
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits; 2 medium onions, chopped; 4 celery ribs with leaves, chopped; 1/4 cup butter; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon curry powder; 1/4 teaspoon dried basil; 1/4 teaspoon dried thyme; 1 can (14-1/2 ounces) chicken broth; 1/2 cup water; 3/4 cup egg substitute

13 ingredients

3 steps

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
2 medium onions, chopped
4 celery ribs with leaves, chopped
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon curry powder
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 can (14-1/2 ounces) chicken broth
1/2 cup water
3/4 cup egg substitute

Directions

1

Prepare cornbread according to package directions; cool on a wire rack. Crumble into a large bowl. Prepare biscuits according to package directions; cool on a wire rack. Crumble biscuits over cornbread; stir gently to combine.
2

In a large skillet, saute onions and celery in butter. Stir in the salt, pepper, curry powder, basil and thyme. Add to cornbread mixture. Stir in broth and water (mixture should be the consistency of cornbread batter). Let stand for 1 hour.
3

Stir in egg substitute. Pour into a greased shallow 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until golden brown and a knife inserted in the center comes out clean.