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Cornbread-Biscuit Dressing
Yield: 10 servings
Ingredients
- 4 cups biscuit crumbs (6 Pillsbury frozen
biscuits) 9 biscuits makes 5½ cups
- 4 cups cornbread crumbs (Recipe makes 5½ cups)
- 1 large onion, chopped
- 1/3 cup butter, melted
- 1/2 cup chopped fresh parsley or 1/4 cup dried parsley flakes
- 2 tsp poultry seasoning
- 1 tablespoon chopped fresh or 1 teaspoon dried sage
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 1/2 cups chicken or turkey broth
- 2 eggs lightly beaten
- 1/2 cup milk
Directions
- Crumble biscuits and
corn bread in a food process until coarsely crumbled.
- Combine onion, bread crumbs, parsley, and next dry ingredients.
- Stir in
broth and milk.
- Spoon dressing into a greased 13" x
9" pan.
- Make Ahead: cover and refrigerate overnight.
- Bake, uncovered, at 350° for 1 hour
or until browned.