Using a mix of cornbread with buttermilk bread, this is a nice change to the classic dressing that you typically see on a holiday table.
Prepare cornbread mix and biscuits according to package directions; let cool. Crumble cornbread and biscuits in a large bowl and set aside.
Melt butter in a large skillet over medium-high heat, add onion and celery, and saute until tender. Add sauteed vegetables, broth, and remaining ingredients to crumbled cornbread; stir well. Spoon dressing into a lightly greased 13 x 9 baking dish.
Bake, uncovered, at 350 degrees for 55 minutes or until browned.
Make ahead: Prepare recipe as directed, but do not bake. Cover and refrigerate up to 24 hours. Remove from refrigerator; let stand 30 minutes. Uncover and bake as directed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 10 | ||
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Calories: 393 | ||
Calories from Fat: 194 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 436.4mg | 134 % | |
Sodium 776.1mg | 27 % | |
Potassium 275.6mg | 7 % | |
Total Carbohydrate 33.6g | 10 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 30.5g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 393
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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