Cornbread dressing #3

8 Servings

Ingredients

Quantity Ingredient
2 packs (6-oz) corn-bread mix
1 can (5.5-oz) refrigerated buttermilk biscuits
2¼ cup Chopped onion
1½ cup Celery
¼ cup Butter; melted
5½ cup Chicken broth
5 larges Eggs; lightly beaten
1½ teaspoon Rubbed sage
1½ teaspoon Pepper
¾ teaspoon Salt

Directions

Prepare corn-bread mix (ours were 6½ ounces) and biscuits (ours was 7½ ounces) according to package direction; let cool. Crumble corn bread and biscuits in a large bowl. Set aside.

Cook onion and celery in butter in a skillet over medium high heat, stirring constantly, until tender. Add onion mixture, broth and remaining ingredients to cornbread mixture; stir well. Spoon mixture into a greased 13-by-9-by-2-inch baking dish (this is quite soupy, but it solidifies in baking). Bake, uncovered, at 350 degrees for 55 minutes or until golden.

Makes 8 to 10 servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

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