Biscuit and Cornbread Dressing

• Produce

  • 2 stalks Celery - finally
  • 1/4 cup Sage, fresh
  • 1 Yellow onion, medium

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 32-ounce container Chicken broth, low-sodium

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Salt

• Bread & Baked Goods

  • 6 cups Biscuits
  • 8 cups Cornbread

Found on chattavore.com

Description

Ingredients

• 8 cups crumbled cornbread (one full-sized batch)
• 6 cups crumbled biscuits (about 10 biscuits)
• 1 medium yellow onion - finely chopped
• 2 stalks celery - finally chopped
• 1/4 to 1/2 cup fresh sage - julienned
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 egg
• 1 32-ounce container low-sodium chicken broth

Directions

• Dehydrate the bread: preheat the oven to 250 degrees. Spread the crumbled biscuits and cornbread onto a large baking sheet. Bake until dried, about 45 minutes, stirring every 15 minutes. Remove the bread crumbs from the oven and increase the oven temperature to 350 degrees.
• Place the bread crumbs into a large bowl. Add the remaining ingredients and stir until well combined. Taste the mixture for seasoning and add more salt if needed.
• Spread the dressing into a 9 x 13 baking dish. Bake for one hour. Serve immediately.