Estelle’s Cornbread Dressing

Yields 8-10 servings.

Ingredients:

• 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

Preparation:

1. Prepare cornbread mix and biscuits according to package directions and let cool**. Crumble cornbread and biscuits in a large bowl, set aside.
2. Preheat oven to 350 degrees.
3. In a skillet over medium heat, melt butter then sauté onion and celery until translucent and tender, stirring frequently.
4. Add celery, onion, chicken broth (or stock), and remaining ingredients to cornbread and biscuit mixture. Stir well until combined.
5. 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.