Shortcut Cornbread Dressing

Name: Shortcut Cornbread Dressing
Prep time: 1 h 26 min
Cook time: 1 h 26 min
Total time: 1 h 26 min
Yield: 10
Cuisine: Southern
Ingredients: 59 milliliters butter or margarine; 170 grams refrigerated buttermilk biscuits; 355 milliliters celery ribs, chopped; 1 liters chicken broth; 340 grams packages cornbread mix (we tested with Martha White); 4 larges eggs, lightly beaten; 473 milliliters large onion, chopped; 2 teaspoons pepper; 2 teaspoons rubbed sage; 1 teaspoons salt

You can never have too many side dish recipes, so give Shortcut Cornbread Dressing a try. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 10. One serving contains 292 calories, 7g of protein, and 14g of fat. From preparation to the plate, this recipe takes approximately 1 hour and 26 minutes. A mixture of rubbed sage, salt, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Southern cuisine.

Instructions

Prepare cornbread mix and biscuits according to package directions; let cool. Crumble cornbread and biscuits in a large bowl. Set aside.

Ingredients you will need

Cornbread

Biscuits

Equipment you will use

Bowl

Melt butter in a large skillet over medium-high heat; add onion and celery, and saut until tender.

Ingredients you will need

Butter

Celery

Onion

Equipment you will use

Frying Pan

Add sauted vegetables, broth, and remaining ingredients to crumbled cornbread; stir well. Spoon dressing into a lightly greased 13" x 9" baking dish.

Ingredients you will need

Vegetable

Cornbread

Broth

Equipment you will use

Baking Pan

Bake, uncovered, at 350 for 55 minutes or until browned.

Equipment you will use

Oven

Make-Ahead Note: Prepare recipe as directed; do not bake. Cover and freeze dressing up to 3 months or refrigerate up to 24 hours.

Equipment you will use

Oven

Remove from refrigerator; let stand 30 minutes. Uncover and bake as directed.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

59milliliters

butter or margarine 170grams

refrigerated buttermilk biscuits 355milliliters

celery ribs, chopped 1liters

chicken broth 340grams

packages cornbread mix (we tested with Martha White)4larges

eggs, lightly beaten 473milliliters

large onion, chopped 2teaspoons

pepper 2teaspoons

rubbed sage 1teaspoons

salt

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Von Winning Winnings Riesling with a 4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.