cornbread and sausage dressing
Ingredients:
- 1 (12 ounce) package refrigerated biscuit dough
- 1 (8 ounce) package corn bread mix
- 1 cup diced onion
- 1 cup diced celery
- 1/2 cup butter, softened
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 (14.5 ounce) cans chicken broth
- 1 lb ground pork sausage
- 2 hard-cooked eggs
- 1 teaspoon dried sage (optional)
Directions:
- Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions
- Cool and crumble
- Preheat oven to 350 degrees f (175 degrees c)
- In a small pot, combine onion, celery, margarine and chicken broth
- Bring to boil and cook vegetables until tender
- In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage
- Pour broth and vegetables over bread mixture, and stir until combined
- Bake in the preheated oven for 30 to 45 minutes
Notes:
Nutrition Facts:
- 549 calories
- 32.6 g fat
- 53.3 g carbohydrates
- 11.1 g protein
- 122 mg cholesterol
- 2145 mg sodium