Kenda's Cornbread and Biscuits Thanksgiving Dressing

READY IN: 1hr 30mins
SERVES: 18-24




  • 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.