Kenda's Cornbread And Biscuits Thanksgiving Dressing

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 18
• 10 ounces refrigerated biscuits, baked according to package directions
• 8 1/2 ounces cornbread mix, baked according to package directions
• 1 egg, for cornbread mix
• 1/3 cup milk, for cornbread mix
• 1/2 cup butter
• 1 onion, minced in food processor
• 3 stalks celery, chopped fine in food processor
• 1 teaspoon salt
• 12 breakfast sausage links, raw-slit casings and remove meat
• 1 egg
• 2 tablespoons poultry seasoning
• 1/4 cup dried parsley flakes
• 12 ounces herb-seasoned stuffing cubes
• 4 -6 cups chicken broth

Recipe

• 1 bake cornbread and biscuits the day before. cool and cut both into large chunks. let this sit out overnight to dry (or put in oven to dry).
• 2 the next day, melt butter in a pan over medium heat. add onions, celery, and salt. saute stirring occasionally for about 10 minutes until soft.
• 3 in the meantime, in a very large bowl, scramble eggs; add sausage and poultry seasoning and parsley-mix well.
• 4 add cubed stuffing and mix well. lightly toss with cubed biscuits and cornbread.
• 5 add broth and mix again. avoid over mixing, but incorporate most of broth for a heavier dressing, less for a slightly fluffier dressing. place in a large baking dish and bake uncovered for 1 hour at 350. the top should be light brown.
• 6 due to raw eggs and lamb, do not stuff a turkey with this recipe.