Cornbread Biscuit Dressing
I have a fabulous dressing recipe for you, just in time for the holidays. Cornbread Biscuit Dressing is fantastic. It’s made with cornbread made from Jiffy Corn Muffin Mix and biscuits also made from a mix. It tastes heavenly especially if you enjoy stuffings and dressings with your turkey dinner.
Follow Me On Instagram!
Cornbread Biscuit Dressing does take a little more work than regular stuffing recipes. You have to make the biscuits and the cornbread first. That’s an extra step in the process (instead of buying pre-made stuffing packages). I’m telling you though, it’s really worth it. This is actually a recipe where parts of it can be made in advance if that helps your food preparation.
The cornbread and the biscuits can be made up several days in advance. Then heat the crumbs in the oven. After the crumbs are toasted, put them in zip-lock bags for a few days. If you need to make them up more than a couple of days in advance, refrigerate the crumbs. You can also saute the celery and onions in butter and store in the refrigerator for a few days until you’re ready to make the recipe.
If you’re planning on using part of the dressing to stuff your turkey, I would made the recipe up the day beforehand. Just refrigerate it in a bowl (covered). Then pull it out the next day to use as needed. My directions below are for straight baking and not using it to stuff the bird.
We work with another couple in our church on Sunday nights teaching our college age group. Every Sunday night we have the group over for a meal. They love the homey surroundings and they love to eat! We love their energy and zest for life!
Back in August, the other couple got a free turkey from work. The turkey was not whole, but cut down so it had only the turkey breast and legs. So there were no cavities for us to stuff the turkey. Still Cornbread Biscuit Dressing was terrific served with turkey and gravy. We put on a full spread for the group that night, including Broccoli Cheese Squares, Scalloped Corn with Bacon, Creamy Pear Salad, Toll House Pie and this dressing recipe.
It was a lot of fun even if it was a lot of work. 🙂 But the kids all appreciated a Thanksgiving type meal in August. Now that November is upon us, I recommend Cornbread Biscuit Dressing for Thanksgiving or Christmas. It’s delicious plain, but I always prefer stuffing or dressing with turkey gravy. It just can’t be beat. Enjoy.
Cornbread Biscuit Dressing is outstanding!
We served Cornbread Biscuit Dressing with Turkey and Gravy, Broccoli Cheese Squares, Scalloped Corn with Bacon, Creamy Pear Salad, homemade bread and Toll House Pie. What a meal!
This dressing is really fabulous. If you have a little extra time on your hands, this is a wonderful side dish for the holidays.
Here’s what I did.
I used these ingredients for the cornbread and biscuits.
When I looked at the recipe for the biscuits, I only needed milk–not eggs or oil.
Combine Jiffy Corn Muffin Mix, eggs and milk.
Stir ingredients to combine.
Pour cornbread batter into a greased 9×13″ glass baking dish.
Bake at 400 degrees for 20 to 30 minutes. Cool completely. When cornbread is cool, break into crumbs. You will only need about half of this for crumbs.
I used these ingredients to make the biscuits.
You really only need one package made up to get the amount of crumbs needed for the recipe. You can also use refrigerated biscuits baked according to package directions.
Pour biscuit mix into a bowl. Add milk.
Stir to combine.
Place biscuit dough on heavily floured surface.
Work in flour and knead until the dough is no longer sticky – a few minutes.
Roll out dough lightly about an inch or two in height. Don’t be heavy-handed with the rolling pin. You’re not rolling out pie crust. If you roll the dough too flat it will end up like hockey pucks.
Cut biscuit dough with a biscuit cutter and place on a greased cookie sheet. (I only needed about a third of the biscuits for this recipe).
Bake at 425 degrees for 10-12 minutes. Cool completely. When biscuits are cool break into crumbs. You will only need about a third of this amount for crumbs.
I used these ingredients.
Biscuit crumbs are on the left, cornbread crumbs are on the right.
Place crumbs on a cookie sheet and bake at 300 degrees for 15-25 minutes, or until crumbs are toasted.
Once crumbs are toasted, remove from oven and set aside to cool.
Once crumbs are cool, pour into a large mixing bowl.
Meanwhile, saute onions and bell pepper in butter over low to medium heat.
Cook a few minutes until veggies are tender.
Add cooked veggies to cooled cornbread and biscuit crumbs.
Add seasonings.
Stir to combine.
Add chicken broth.
Add milk.
Stir ingredients to combine.
Press dressing mixture into a greased 9×13″ glass baking dish.
Bake at 350, uncovered, for an hour. (Or you can use part of the dressing to stuff a turkey).
Cornbread Biscuit Dressing is wonderful served with Turkey, Gravy, Broccoli Cheese Squares and Scalloped Corn and Bacon.
This side dish is also good with Roast Chicken or to make Stuffed Pork Chops.
Biscuits and cornbread go so well in this tasty stuffing recipe.
Here’s the recipe.
CORNBREAD BISCUIT DRESSING
(Recipe adapted from Gooseberry Patch, Comfort Foods)
Cornbread Biscuit Dressing
Equipment
- 1 18x26" cookie sheet pan
- 1 wooden spoon
- 1 large skillet
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 large mixing bowl
- 1 9x13" glass baking dish
Ingredients
- 4 cups cornbread crumbs
- 4 cups biscuit crumbs
- 6 ribs celery chopped
- 1 large onion chopped
- 1/3 cup unsalted butter melted
- 1 tbsp. dried parsley
- 1 tsp. dried sage
- 1 tsp. sea salt
- 3/4 tsp. ground black pepper
- 2 cups chicken broth or turkey stock
- 1/2 cup 2% milk or half-and-half
Instructions
- Spread cornbread and biscuit crumbs on an ungreased baking sheet.
- Bake at 300 degrees for 15-25 minutes until crumbs are toasted.
- Stir twice while baking.
- Set aside.
- In skillet over medium heat, sauté celery and onion in butter.
- Cook until veggies are tender.
- Remove from heat.
- In a large mixing bowl, combine celery and onion with crumb mixtures and seasonings.
- Stir in chicken or turkey broth and milk or half-and-half.
- Toss well to mix.
- Spoon into a greased 9x13” baking dish.
- Bake, uncovered, at 350 degrees for one hour, or until golden.
Notes
Recipe adapted from Gooseberry Patch, Comfort Foods.
© Can’t Stay Out of the Kitchen
Nutrition
Cornbread Biscuit Dressing is perfect for a holiday meal.
Add a layer of gravy and you’re good to go!
Every bite is irresistible and mouthwatering!
You may also enjoy these delicious recipes!
Cornbread Biscuit Dressing
Equipment
- 1 18×26" cookie sheet pan
- 1 wooden spoon
- 1 large skillet
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 large mixing bowl
- 1 9×13" glass baking dish
Ingredients
- 4 cups cornbread crumbs
- 4 cups biscuit crumbs
- 6 ribs celery chopped
- 1 large onion chopped
- 1/3 cup unsalted butter melted
- 1 tbsp. dried parsley
- 1 tsp. dried sage
- 1 tsp. sea salt
- 3/4 tsp. ground black pepper
- 2 cups chicken broth or turkey stock
- 1/2 cup 2% milk or half-and-half
Instructions
- Spread cornbread and biscuit crumbs on an ungreased baking sheet.
- Bake at 300 degrees for 15-25 minutes until crumbs are toasted.
- Stir twice while baking.
- Set aside.
- In skillet over medium heat, sauté celery and onion in butter.
- Cook until veggies are tender.
- Remove from heat.
- In a large mixing bowl, combine celery and onion with crumb mixtures and seasonings.
- Stir in chicken or turkey broth and milk or half-and-half.
- Toss well to mix.
- Spoon into a greased 9×13” baking dish.
- Bake, uncovered, at 350 degrees for one hour, or until golden.
2 Comments
mary anderson
November 16, 2019 at 2:59 pm
This looks delicious.This looks like dinner to me this weekend.You always make little delicacies look so easy Perfect to serve. Thanks for another great recipe!
Teresa
November 18, 2019 at 7:42 am
Thanks, Mary. While this one may be a little more work, it truly was absolutely delicious!