Stacy's Cornbread Dressing

By br5496

Ingredients

• 2 packages of cornbread mix
• 1 package of biscuit mix
• 2 sticks of butter
• 1 chopped onion
• 3 stalks of chopped celery
• 3 cups of chicken stock
• 1 cup of water
• 4-5 eggs
• 3-4 tablespoons poultry seasoning

Preparation

Step 1

Make the cornbread and biscuits according to package directions, I use buttermilk instead of milk in both. Also when I make the cornbread, I use a cast iron skillet and first add a stick of butter and heat in the over to melt while I mix up the cornbread then pour the melted butter on top of the cornbread mixture, then return it to the cast iron skillet to bake (I always use this method when I make cornbread)
No need to roll out the biscuits, just toss it in a baking bowl or pie pan and bake it. (or you can use left over biscuits if you have any) The rule of thumb is about 1/2 amount of bread to cornbread.
In a very large bowl put 2 sticks of softened butter in the dish, then when your bread and cornbread are ready you can dump them on top to assist in softening that butter. Add the rest of the ingredients and mix well, you are going to have to go all in, so roll up your shirt sleeves and dig right in. Add more water if it is too thick. You can add all the poultry seasoning you want. I actually use about 3/4 of a small jar. Keep adding it and tasting, when it taste "right" add some more, it bakes out slightly You want to be able to pour it, but if you get it too thin you will be baking it forever. Pour into a 13*9 baking dish and bake at 425 for about an hour. This is great to make the day before and let it sit in the refrigerator and bake it the next day