I make my cornbread and biscuits the day before to save time. Once they are cool, I grind them up in the food processor and place them in separate zip top bags. Then the next day all that is left to do is cook celery and onions in the broth and put it all together to bake!
1 large pone of cornbread (at room temperature)
4 homemade biscuits
1 or 2 stalks of celery (2 if celery is small)
1 small onion (chopped)
1 – 2 Boxes chicken stock (can substitute vegetable STOCK not broth for vegetarian version)
2 Tablespoons rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
Preheat oven to 350 degrees. Cut cornbread up into 8 pieces just like you would a pie. Grind two whole pieces of cornbread in food processor. For the rest of the cornbread only process the soft inside of the bread. Grind biscuits in food processor and place in separate zip top bag. To mix dressing, add 2 parts ground cornbread and one part ground biscuit crumbs. Place both cornbread and biscuit crumbs in a 9 X 13 in baking dish and fill 2/3 of the way full.
Chop celery and onions and heat in sauce pan on top of stove along with one 32oz box of chicken stock. Cook until celery and onions are just tender. Pour over bread crumbs. Add Sage, salt, and Pepper to mixture and stir well. If your mixture still looks dry then add more chicken stock. The crumbs should be well saturated but not floating. To test this, push the back of a serving spoon on top of the dressing when spoon is removed, there should be a puddle of broth in the indention.
Bake in a 350 degree oven 20-30 minutes or until dressing is set
HINT: You can cook the celery and onions in the broth the day before. Just let it cool down and place the broth mixture in a jar or airtight container then refrigerate over night. Then just mix all your ingredients together and pop it in the oven! I cook this recipe as is, for the holidays and serve it with turkey or ham. When I make this dish just as a supper, i mix in chopped cooked chicken breasts and make it a main course.
~Marsha Bradford