Cornbread Dressing I

1. 1

   Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble.

2. 2

   Preheat oven to 350 degrees F (175 degrees C).

3. 3

   In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.

4. 4

   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.

5. 5

   Bake in the preheated oven for 30 to 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.