2 (6-ounce) packages buttermilk cornbread mix, baked and crumbled
1/2 cup butter
2 cups chopped onion
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2 cups chopped celery
2 cups crumbled baked biscuits (homemade, canned or frozen - your favorite)
1 tablespoon poultry seasoning
1 teaspoon salt
4-1/2 cups chicken or turkey broth
1 (10.75-ounce) can cream of chicken soup
3 eggs, beaten
Bake biscuits according to the directions; cool, crumble and set aside. Prepare and bake the cornbread mix according to the package directions (I use my cast iron skillet). Cool, crumble and set aside.
Preheat the oven to 350 degrees. Melt the butter in a large skillet over the medium-high heat. Add the onion and celery; cook stirring frequently for about 7 minutes or until tender.
In a large bowl, combine the crumbled biscuits, cornbread, poultry seasoning and salt. Stir in the vegetable mixture.
In another bowl, mix the broth, soup and beaten eggs together; add the cornbread mixture. Stir well and then spoon the mixture into a lightly greased 9x13 inch baking dish. Bake the dressing for 45 to 55 minutes or until set.