Estelle’s Cornbread Dressing
Yields 8-10 servings.
- 2 (6 oz) packages cornbread mix*
- 1 (5.5 oz) can refrigerated buttermilk biscuits
- 1 small onion, finely chopped
- 1 cup finely chopped celery
- 1/4 cup butter
- 5 1/2 cups low-sodium chicken broth (or homemade chicken stock)
- 5 large eggs, lightly beaten
- 1 1/2 teaspoon sage
- 1 1/2 teaspoon ground black pepper
- 1 teaspoon Kosher salt
- Prepare cornbread mix and biscuits according to package directions and let cool**. Crumble cornbread and biscuits in a large bowl, set aside.
- Preheat oven to 350 degrees.
- In a skillet over medium heat, melt butter then sauté onion and celery until translucent and tender, stirring frequently.
- Add celery, onion, chicken broth (or stock), and remaining ingredients to cornbread and biscuit mixture. Stir well until combined.
- Spoon mixture into a greased 9 x 13 baking dish. Bake at 350 degrees for 1 hour or until golden brown and set.
*Any brand of your choice – except Jiffy – is recommended. Jiffy is simply too sweet.
**The recipe works even better if the biscuits and cornbread are made at least one day in advance. In fact, I often bake the biscuits and cornbread two days in advance and do the rest of the prep one day in advance, refrigerating the ready-to-bake dressing in a tightly-covered container until the next day.