1 pan corn bread
I pan biscuit bread
4 cups broth (from turkey or chicken)
2 beaten eggs
2 teaspoons sage
1 tablespoon black pepper
2 teaspoons salt
6 stalks celery (diced)
1 large onion (finely chopped)
1 stick butter

To Make cornbread:
1 cup corn meal
1 beaten egg
1 teaspoon each of baking powder & salt
2 tablespoons cooking oil
½ cup buttermilk
Combine ingredients and bake in small, greased, iron skillet for 30 minutes at 400.

To make biscuit bread:

1 cup self-rising flour
1 beaten egg
½ cup milk
2 tablespoons cooking oil
Combine ingredients, and roll out one-inch thick on floured surface. Bake for 30 minutes at 350.

To prepare dressing:

In a large bowl, crumble corn & biscuit breads together. In a skillet, melt butter, and saute celery & onion till tender. Beat eggs & add to bread mixture. Add broth as needed for desired moistness. Blend in sage, pepper & salt. Place into 9×13 baking dish and bake at 350 for 30 minutes.

About The Author

Gregg Hutchins

Gregg Hutchins is the man behind the 'down home' humor and the 'music that moves you' each morning, with over 20 years on the air. And he's a mighty fine cook as well, sharing his recipes with listeners for years! Here you will find most of those recipes that you hear about during Gregg's show. Enjoy!

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