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    You are in: Home / Recipes / Cornbread and Biscuit Dressing - Martha Stewart Recipe
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    Cornbread and Biscuit Dressing - Martha Stewart

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Pixie's Kitchen's Note:

    From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving. Notes from magazine: Crumble the cornbread and biscuits and let them dry overnight. To toast the pecans, spread on baking sheet and bake at 350 for 10 minutes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350. Butter 2 rimmed baking skeets. Toss cornbread, biscuits, pecans, and sage in large bowl.
    2. 2
      Melt 1 stick of butter in skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture and stir in stock, milk, eggs, salt, and pepper. (Mixture will be liquidy).
    3. 3
      Divide among prepared baking sheets, and bake fro 45 minutes. Brush the dressing with melted butter, and bake until crusty, about 15 minutes more. Dressing can be refrigerated in an airtight container for up to 1 day; reheat before using.

    Ratings & Reviews:

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    Nutritional Facts for Cornbread and Biscuit Dressing - Martha Stewart

    Serving Size: 1 (233 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 303.0
     
    Calories from Fat 238
    78%
    Total Fat 26.4 g
    40%
    Saturated Fat 8.7 g
    43%
    Cholesterol 68.3 mg
    22%
    Sodium 1087.0 mg
    45%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 2.8 g
    11%
    Sugars 5.7 g
    23%
    Protein 7.5 g
    15%

    The following items or measurements are not included:

    cornbread

    biscuits

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