Cornbread-Biscuit Dressing


4 cups biscuit crumbs
4 cups cornbread crumbs
4 celery stalks, chopped
1/2 large onion (or 1 small whole onion), chopped
1/3 cup butter, melted
1/2 cup fresh parsley, chopped
1/4 tsp dried sage
1 tsp salt
1 tsp black pepper
2 1/2 cups vegetable or chicken broth
1/2 cup milk

Bake biscuits and cornbread according to package directions. Let cool, then crumble and mix into a large bowl. Set aside.

Saute celery and onion in butter in a large skillet over med-high heat until tender. Remove from heat.

Add sauteed mixture, parsley, sage, salt and pepper to your crumbs. Stir to combine. Add broth and milk and mix well.

Pour mixture into a greased 13×9 baking dish. Bake uncovered at 350 for one hour. Enjoy!

Notes: I use 6 frozen Pilsbury biscuits and one package of Jiffy cornbread mix; these give me the right amount of crumbs.

To save yourself some time you can make this recipe ahead. Simply pour prepared mixture into baking dish, cover and chill. Bake the next day as normal. You can also bake it early in the day, then let stand at room temperature until right before serving. Then reheat at 350 for 10-15 min.

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