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.
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 10|
|Calories from Fat: 194 (49%)|
|Amt Per Serving||% DV|
|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 %|
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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
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