Lee's Southern Cornbread Dressing

Name: Lee's Southern Cornbread Dressing
Cuisine: American
Ingredients: 350 ' Preheated Oven; 2 Packages Cornbread Mix; 5 Frozen Buttermilk Biscuits; 3 Tablespoons Butter; 1 Medium Onion Diced; 4 Celery Ribs Diced; 1/4 Cup Celery Leaves Chopped; 14-18 Ounces Chicken Stock; 1 Can Condensed Cream of Chicken Soup; 1 1/2 Teaspoons Rubbed Sage Seasoning; 2 Teaspoons Poultry Seasoning; 1 Teaspoon Seasoning Salt; Cracked Black Pepper to Taste; 3 Large Chicken Eggs (well blended)

Lee's @Lees

Texas

This is a easy southern style cornbread dressing, that I make year around. Add shredded chicken to serve as a main dish. Not to be confused as a stuffing, but could certainly be used for that as well.

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Ingredients

350' Preheated Oven
2 PackagesCornbread Mix
5Frozen Buttermilk Biscuits
3 TablespoonsButter
1Medium Onion Diced
4Celery Ribs Diced
1/4 CupCelery Leaves Chopped
14-18 OuncesChicken Stock
1 CanCondensed Cream of Chicken Soup
1 1/2 TeaspoonsRubbed Sage Seasoning
2 TeaspoonsPoultry Seasoning
1 TeaspoonSeasoning Salt
Cracked Black Pepper to Taste
3Large Chicken Eggs (well blended)

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Steps

1

Prepare cornbread mix and buttermilk biscuits according to package directions. Crumble up in a large container, and loosely cover for at least 24 hours. 48 hours is even better. You want the breading to be dry, in order to soak up all the liquids.
2

Saute chopped onion and celery in 3 tablespoons of melted butter, over medium heat, until soft and transparent. Around 10 -15 minutes. Add in the chopped celery leaves during the last minute, or so.
3

In a separate bowl mix together chicken stock,cream of chicken soup, sage and poultry seasoning, seasoned salt, and cracked black pepper and eggs.
4

Mix together all wet and dry ingredients together in a large container. Pour mixture into an 8"×11" baking dish. Bake at 350" uncovered for 55-60 minutes, or until set and golden brown on top. Enjoy