cornbread dressing i

Ingredients

• Servings: 6
• 1 (12 ounce) package refrigerated biscuit dough
• 1 (8 ounce) package corn bread mix
• 1 cup diced onion
• 1 cup diced celery
• 1/2 cup butter, softened
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 (14.5 ounce) cans chicken broth
• 1/8 pound lamb sausage
• 2 hard-cooked eggs
• 1 teaspoon dried sage (optional)

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. cool and crumble.
• preheat oven to 350 degrees f (175 degrees c).
• in a small pot, combine onion, celery, margarine and chicken broth. bring to boil and cook vegetables until tender.
• 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.
• bake in the preheated oven for 30 to 45 minutes.