Cornbread Dressing
Recipe from Taste of the South

by 6  people

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Servings: 12 to 16
Prep Time: 40 mins
Total Time: 1 hr 30 mins
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  • 2  6  ounce packages 
    buttermilk cornbread mix
  • 1/2  cup 
  • 2   cups 
    chopped onion
  • 2   cups 
    chopped celery
  • 2   cups 
    crumbled biscuits
  • 1   tablespoon 
    poultry seasoning
  • 1   teaspoon 
  • 4 1/2  cups 
    chicken broth
  • 1  10 3/4 ounce can 
    cream of chicken soup
  • 3   
    eggs, beaten
Prepare and bake cornbread mix according to package directions. Let cool and crumble; set aside.
Preheat oven to 350 degrees.
In a large skillet over medium-high heat, melt butter. Add onion and celery; cook, stirring constantly, for until tender, approximately 7 minutes.
In a large bowl, combine crumbled cornbread, crumbled biscuits, poultry seasoning, and salt; stir in vegetable mixture. Add broth, soup, and eggs, stirring well. Pour mixture into a lightly greased 13-x-9-x-2-inch baking dish.
Bake until center is set, 45 to 50 minutes.
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