Cornbread Dressing I

This recipe has been handed down in my family for several generations, however, this is the first time it has been written with amounts of ingredients rather than a dash of this or a pinch of that. It was a real feat to get my mom to measure the ingredients before she mixed them all together. Enjoy!

Step: 1

Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble.

Step: 2

Preheat oven to 350 degrees F (175 degrees C).

Step: 3

In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.

Step: 4

In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.

Step: 5

Bake in the preheated oven for 30 to 45 minutes.

Per Serving: 549 calories; protein 11.1g; carbohydrates 53.3g; fat 32.6g; cholesterol 122.3mg; sodium 2144.5mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do double-duty .