Reviews (1) Add Rating & Review 40 Ratings 5 star values: 17 4 star values: 15 3 star values: 6 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 11/15/2009 This is very close to my grandmother's recipe. I can't believe I found another recipe that uses cornbread and biscuits, just like she does!
Back to Cornbread-and-Biscuit Dressing All Reviews for Cornbread-and-Biscuit Dressing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Cornbread-and-Biscuit Dressing Credit: Anna Williams Recipe Summary Servings: 12
Ingredients Ingredient Checklist 8 cups dried, crumbled Cornbread for Dressing 8 cups dried, crumbled Biscuits for Dressing 2 cups coarsely chopped pecans, toasted 1/2 cup finely chopped fresh sage 1 stick (8 tablespoons) unsalted butter, plus 2 tablespoons, melted, plus more for baking sheets 1 large onion coarsely, chopped (about 2 1/4 cups) 5 celery stalks, finely chopped (about 1 3/4 cups) 4 fresh serrano chiles, minced (about 1/4 cup) 6 cups homemade or low-sodium store-bought chicken stock 2 cups whole milk 2 large eggs, lightly beaten 1 tablespoon plus 1 1/2 teaspoons coarse salt 1 teaspoon freshly ground pepper
Cook’s Notes You’ll need to crumble the cornbread and biscuits and let them dry overnight. (You can substitute store-bought for the homemade.) To toast pecans, spread them on a rimmed baking sheet, and bake in an oven heated to 350 degrees for 10 minutes. Dressing can be refrigerated in an airtight container for up to 1 day; reheat before using.
Gallery Cornbread-and-Biscuit Dressing Credit: Anna Williams
Recipe Summary Servings: 12
Gallery
Cornbread-and-Biscuit Dressing Credit: Anna Williams
Cornbread-and-Biscuit Dressing
Credit: Anna Williams
Cornbread-and-Biscuit Dressing
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 8 cups dried, crumbled Cornbread for Dressing 8 cups dried, crumbled Biscuits for Dressing 2 cups coarsely chopped pecans, toasted 1/2 cup finely chopped fresh sage 1 stick (8 tablespoons) unsalted butter, plus 2 tablespoons, melted, plus more for baking sheets 1 large onion coarsely, chopped (about 2 1/4 cups) 5 celery stalks, finely chopped (about 1 3/4 cups) 4 fresh serrano chiles, minced (about 1/4 cup) 6 cups homemade or low-sodium store-bought chicken stock 2 cups whole milk 2 large eggs, lightly beaten 1 tablespoon plus 1 1/2 teaspoons coarse salt 1 teaspoon freshly ground pepper
Directions
Preheat oven to 350 degrees. Butter 2 rimmed baking sheets. Toss cornbread, biscuits, pecans, and sage in a large bowl.
Melt 1 stick butter in a skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture, and stir in stock, milk, eggs, salt, and pepper (mixture will be liquidy).
Divide among prepared baking sheets, and bake for 45 minutes. Brush dressing with melted butter, and bake until crusty, about 15 minutes more.
Cook’s Notes You’ll need to crumble the cornbread and biscuits and let them dry overnight. (You can substitute store-bought for the homemade.) To toast pecans, spread them on a rimmed baking sheet, and bake in an oven heated to 350 degrees for 10 minutes. Dressing can be refrigerated in an airtight container for up to 1 day; reheat before using.
Cook’s Notes
You’ll need to crumble the cornbread and biscuits and let them dry overnight. (You can substitute store-bought for the homemade.) To toast pecans, spread them on a rimmed baking sheet, and bake in an oven heated to 350 degrees for 10 minutes. Dressing can be refrigerated in an airtight container for up to 1 day; reheat before using.
Reviews (1)
Add Rating & Review 40 Ratings 5 star values: 17 4 star values: 15 3 star values: 6 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 11/15/2009 This is very close to my grandmother's recipe. I can't believe I found another recipe that uses cornbread and biscuits, just like she does!
Reviews (1)
Add Rating & Review 40 Ratings 5 star values: 17 4 star values: 15 3 star values: 6 2 star values: 2 1 star values: 0
Add Rating & Review
40 Ratings 5 star values: 17 4 star values: 15 3 star values: 6 2 star values: 2 1 star values: 0
40 Ratings 5 star values: 17 4 star values: 15 3 star values: 6 2 star values: 2 1 star values: 0
40 Ratings 5 star values: 17 4 star values: 15 3 star values: 6 2 star values: 2 1 star values: 0
5 star values: 17 4 star values: 15 3 star values: 6 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 11/15/2009 This is very close to my grandmother's recipe. I can't believe I found another recipe that uses cornbread and biscuits, just like she does!Martha Stewart Member
Rating: Unrated 11/15/2009
This is very close to my grandmother’s recipe. I can’t believe I found another recipe that uses cornbread and biscuits, just like she does!
Rating: Unrated
All Reviews for Cornbread-and-Biscuit Dressing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cornbread-and-Biscuit Dressing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
