Name: Biscuit Cornbread Dressing
Yield: 4 servings
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits; 2 medium onions, chopped; 4 celery ribs with leaves, chopped; 1/4 cup butter; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon curry powder; 1/4 teaspoon dried basil; 1/4 teaspoon dried thyme; 1 can (14-1/2 ounces) chicken broth; 1/2 cup water; 3/4 cup egg substitute

Servings: 4 persons

1 package (8-1/2 ounces) cornbread/muffin mix
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
2 medium onions, chopped
4 celery ribs with leaves, chopped
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon curry powder
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 can (14-1/2 ounces) chicken broth
1/2 cup water
3/4 cup egg substitute

1
Prepare cornbread according to package directions; cool on a wire rack. Crumble into a large bowl. Prepare biscuits according to package directions; cool on a wire rack. Crumble biscuits over cornbread; stir gently to combine.
2
In a large skillet, saute onions and celery in butter. Stir in the salt, pepper, curry powder, basil and thyme. Add to cornbread mixture. Stir in broth and water (mixture should be the consistency of cornbread batter). Let stand for 1 hour.
3
Stir in egg substitute. Pour into a greased shallow 2-qt. baking dish. Bake, uncovered, at 350u00b0 for 1 hour or until golden brown and a knife inserted in the center comes out clean.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Biscuit Cornbread Dressing

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