Southern Cornbread Biscuit Dressing
Southern Cornbread Biscuit Dressing is an old fashioned recipe featuring day-old cornbread and fluffy cathead biscuits. The entire dish is made from scratch and tastes absolutely amazing!
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 buttermilk biscuits (made the day before)
- 8 slices homemade cornbread (made the day before)
- 4 celery ribs (chopped)
- 1 sweet onion (diced)
- 4 Tbsp. butter (divided)
- 4 cups chicken stock
- 2 tsp. poultry seasoning (ad)
- 1 Tbsp. dried parsley
- 1 cup heavy cream
- salt and pepper to taste
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Crumble biscuits and cornbread into chunky pieces in a large bowl. Set aside.
- 3
Sauté celery and onion with butter in a skillet over medium low heat until veggies are tender.
- 4
Warm chicken stock in a saucepan on the stove. Add poultry seasoning and parsley. Stir well and take off heat.
- 5
Add heavy cream to chicken stock, stir well, then pour mixture over bread crumbs in bowl.
- 6
Mix well. Add salt and pepper to taste.
- 7
Spoon dressing into cast iron skillet or large 13 x 8 inch casserole dish and top with pats of butter.
- 8
Bake at 350 degrees for 40 minutes until golden brown and crispy on top.