- 12
Ingredients
- 1 1/2 cups celery, peeled and diced
- 1 cup onion, diced
- 1/2 stick butter
- 10 cups cornbread, crumbled (recipe follows)
- 5 cups biscuits, crumbled (recipe follows)
- 1 1/2 tsp poultry seasoning
- 1 Tbsp sage
- 1/2 can cream of mushroom soup
- 4 cans chicken or turkey broth
- 4 eggs
- Cornbread
- 3 cups cornmeal
- 1 cup flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
- 3 eggs
- 1 cup buttermilk
- 1 1/2 cups milk
- 1/2 cup vegetable oil
- Biscuits
- 4 cups all purpose flour
- 5 tsp baking powder
- 1 tsp salt
- 10 tbsp butter, cut into pieces
- 1 1/2 cups milk
Preparation
Step 1
Cornbread
Combine all ingredients and mix just until blended. Spray 9 x 13 metal pan with oil Pour enough oil in the bottom of the pan to completely cover in about 1/8" oil (yep...it's a lot of oil!). Pour batter in pan and bake 350 degrees for 30 minutes or until brown.
Biscuits
Combine dry ingredients. Cut in butter until mixture forms coarse crumbs. Stir in milk just until moistened. Knead dough on lightly floured surface until 1/2" thick. Cut straight down with biscuit cutter. Do NOT twist the cutter. Place an ungreased cookie sheet and bake at 450 degrees for 10-12 minutes.
Dressing
Mix cornbread, biscuits, poultry seasoning and sage in a large bowl. Saute onion and celery in the 1/2 stick butter until translucent. Add to cornbread mixture. Mix cream of mushroom with 1/2 can broth. Heat until warm. Add to cornbread mixture. Add half of the remaining broth and taste. Adjust seasonings as needed. Add remaining broth and eggs. Place in greased casserole dish. Bake 325 degrees for 1 to 1/2 hours or until firm and slightly golden on top.