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Cornbread Biscuit Dressing

Teresa Ambra
Cornbread Biscuit Dressing is an awesome side dish for the Thanksgiving or Christmas holidays. It's perfect for stuffing a turkey or having on the side. It's especially good with turkey gravy ladled over top. This delicious stuffing recipe uses cornbread crumbs and biscuit crumbs in the ingredients. It's a mouthwatering and irresistible side dish where you won't be able to refuse seconds!
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Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Course Side Dish, Vegetable
Cuisine American
Servings 16
Calories 251 kcal

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 or turkey broth
  • 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 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

NOTE: Use a Jiffy corn muffin mix baked according to package directions, and a Jiffy biscuit mix baked according to package directions to get crumbs as needed for this recipe.
NOTE: You can also use about half of the ingredients to stuff a turkey. Place the remaining stuffing mixture into a small 1 ½ quart greased baking dish. Bake about 30 minutes or until done.
NOTE: I used 2 pkgs. Jiffy Corn Muffin Mix, 2 large eggs and 2/3 cup 2% milk. Spread in a greased 9x13” baking dish. I baked for 20-30 minutes at 400°. Allow cornbread to cool before breaking up into crumbs. You probably only need half of this amount to get the amount of crumbs needed for the recipe.
NOTE: I used 3 pkgs. Morrison’s Bis*Kits prepared biscuit mix plus 1 ½ cups milk. The biscuits must be lightly kneaded in flour before rolling out and forming biscuits. I kneaded about 1-2 minutes and ended up using almost a cup of flour to get the right consistency. Bake at 425° for about 10-12 minutes. Allow biscuits to cool before breaking into crumbs and using in this recipe. You probably only need half of this amount to get the amount of crumbs needed for the recipe.
NOTE: If desired, you can bake up refrigerated biscuits instead of using a mix.
NOTE: Preparation time does not include time required to make up cornbread or biscuits.
Recipe adapted from Gooseberry Patch, Comfort Foods.
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 251kcalCarbohydrates: 34gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 11mgSodium: 1011mgPotassium: 154mgFiber: 3gSugar: 7gVitamin A: 350IUVitamin C: 1.7mgCalcium: 40mgIron: 1.8mg
Keyword biscuits, bread, casserole, cornbread, side dish, stuffing
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