Kenda's Cornbread and Biscuits Thanksgiving Dressing
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.
INGREDIENTS
Nutrition- 10ounces refrigerated biscuits, baked according to package directions
- 8 1⁄2ounces cornbread mix, baked according to package directions
- 1
- 1⁄3
- 1⁄2cup butter
- 1
- 3
- 1teaspoon salt
- 12breakfast sausage links, raw-slit casings and remove meat
- 1
- 2tablespoons poultry seasoning
- 1⁄4
- 12ounces herb-seasoned stuffing cubes
- 4 -6cups chicken broth
DIRECTIONS
- 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).
- 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.
- In the meantime, in a very large bowl, scramble eggs; add sausage and poultry seasoning and parsley-mix well.
- Add cubed stuffing and mix well. Lightly toss with cubed biscuits and cornbread.
- Add broth and mix again. Avoid over mixing, but incorporate most of broth for a heavier dressing, less for a slightly fluffier dressing.
- 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.
- Due to raw eggs and pork, do not stuff a turkey with this recipe.