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Cornbread Dressing

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Ingredients
  

  • 1 recipe cornbread cooked and crumbled (see below for my favorite cornbread recipe)
  • 3 7.5-ounce cans buttermilk biscuits, cooked and crumbled
  • 5 cups chicken stock
  • 2 stalks celery chopped
  • 1 medium onion chopped
  • 2 tablespoons butter
  • 1 1/2 teaspoons poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large eggs lightly beaten

Instructions
 

  • In a very large bowl, mix the crumbled cornbread and biscuits. Pour chicken stock over the bread mixture, stirring to combine. Set aside.
  • In a medium saute pan, melt the butter over medium heat. Add the celery and onion and saute until the celery is softened and the onions are golden, 5-7 minutes. Add sauteed vegetables, poultry seasoning, salt and pepper to the bread mixture, stirring well to combine. Stir in the eggs.
  • Pour mixture into a greased lasagna pan (a 9x13" pan will work, too, but it will be very full). Bake at 350 degrees for 40-45 minutes, or until top is golden.