Kenda's Cornbread and Biscuits Thanksgiving Dressing

Submitted by Kendas Kitchen

"I based this recipe on my Grandma's which called for "10 cents worth of sausage". It took a lot of tweaking, but I think I finally got it right. Because raw pork and eggs are used, this dressing should not be used to stuff a turkey, but instead baked on the side. Preparation time does not include time to bake biscuits and cornbread."

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 18-24

ingredients

• 10 ounces refrigerated biscuits, baked according to package directions
• 8 1⁄2 ounces cornbread mix, baked according to package directions
• 1 egg, for cornbread mix
• 1⁄3 cup milk, for cornbread mix
• 1⁄2 cup butter
• 1 onion, minced in food processor
• 3 stalks celery, chopped fine in food processor
• 1 teaspoon salt
• 12 breakfast sausage links, raw-slit casings and remove meat
• 1 egg
• 2 tablespoons poultry seasoning
• 1⁄4 cup dried parsley flakes
• 12 ounces herb-seasoned stuffing cubes
• 4 -6 cups chicken broth

directions

1. Bake cornbread and biscuits the day before. Cool and cut both into large chunks. Let this sit out overnight to dry (or put in oven to dry).
2. The next day, melt butter in a pan over medium heat. Add onions, celery, and salt. Saute stirring occasionally for about 10 minutes until soft.
3. In the meantime, in a very large bowl, scramble eggs; add sausage and poultry seasoning and parsley-mix well.
4. Add cubed stuffing and mix well. Lightly toss with cubed biscuits and cornbread.
5. Add broth and mix again. Avoid over mixing, but incorporate most of broth for a heavier dressing, less for a slightly fluffier dressing.
6. Place in a large baking dish and bake uncovered for 1 hour at 350. The top should be light brown. Alternatively, portion into a muffin tin lined with cupcake liners.
7. Due to raw eggs and pork, do not stuff a turkey with this recipe.