Cornbread Dressing I

Name: Cornbread Dressing I
Ingredients: 1 (12 ounce) package refrigerated biscuit dough; 1 (8 ounce) package corn bread mix; 1 cup diced onion; 1 cup diced celery; 1/2 cup butter, softened; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 2 (14.5 ounce) cans chicken broth; 1/8 pound pork sausage; 2 hard-cooked eggs; 1 teaspoon dried sage (optional)

11 ingredients

5 steps

Ingredients

1 (12 ounce) package refrigerated biscuit dough
1 (8 ounce) package corn bread mix
1 cup diced onion
1 cup diced celery
1/2 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (14.5 ounce) cans chicken broth
1/8 pound pork sausage
2 hard-cooked eggs
1 teaspoon dried sage (optional)

Directions

1

Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble.
2

Preheat oven to 350 degrees F (175 degrees C).
3

In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.
4

In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.
5

Bake in the preheated oven for 30 to 45 minutes.