Recipe - Cornbread Dressing 3

2 pack (6oz) cornbread mix
1 cn (5.5oz) refrigerated
buttermilk biscuits
2 One fourth cup Chopped onion
1 One half cup Celery
One fourth cup Butter; melted
5 One half cup Chicken broth
5 lg Eggs; lightly beaten
1 One half teaspoon Rubbed sage
1 One half teaspoon Pepper
Three fourths teaspoon Salt

Prepare cornbread mix (ours were 6.5 ounces) and biscuits (ours was 7.5
ounces) according to package direction; let cool. Crumble corn bread and
biscuits in a large bowl. Set aside.

Cook onion and celery in butter in a skillet over medium high heat,
stirring constantly, until tender. Add onion mixture, broth and remaining
ingredients to cornbread mixture; stir well. Spoon mixture into a greased
13by9by2inch baking dish (this is quite soupy, but it solidifies in
baking). Bake, uncovered, at 350 degrees for 55 minutes or until golden.
Makes 8 to 10 servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

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