This cornbread dressing combines homemade biscuits and cornbread and it’s perfectly seasoned. A great side for turkey or chicken.
- 3 cups day old cornbread, crumbled (the recipe I used)
- 5 cups biscuits, torn into small pieces (the recipe I used)
- 1 cup celery, diced
- 1/2 cup onion, finely diced
- 1 1/4 teaspoons salt
- 1 teaspoon pepper
- 2 1/2 teaspoons poultry seasoning (or sage)
- 1/2 cup unsalted butter
- 2 cups turkey or chicken broth
- Preheat oven to 400 degrees. Grease or spray a two-quart baking dish and set aside. You can also use a 9 x 13 dish or any baking dish that will hold the dressing. If you like your dressing to be nice and browned on top, the wider the dish the more topping there will be to get browned.
- In a large bowl, toss together the cornbread crumbs, biscuits pieces, celery, onion, salt, pepper, poultry seasoning (or sage). Add the melted butter and turkey broth and mix to thoroughly combine. Taste it, in case you want to add more of any particular seasoning to suit your taste. (If you’re stuffing it in the turkey, I don’t recommend adding extra salt).
- Transfer the dressing to the baking dish (unless stuffing it in the turkey)
- Bake for approximately 40 minutes or until brown around the edges and lightly browned on top. If you prefer a more crunchy topping, brown a little longer.
- Our family prefers poultry seasoning in this recipe, but feel free to use sage if you prefer. The poultry seasoning contains sage and other seasonings.
Keywords: turkey dressing, turkey stuffing, dressing, stuffing, cornbread dressing, cornbread stuffing, turkey sides, Thanksgiving sides, dinner sides,