Biscuit Corn Bread Dressing
“This mouthwatering and slightly sweet recipe was my mother’s, so it has to be at least 65-70 years old,” writes Karen Andrews from Arlington, Texas. “It’s just not Christmas at our house without this favorite dressing...and it goes great with goose, too,” Karen adds.8-10 ServingsPrep: 45 min. + standing Bake: 1 hour
Ingredients
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
- 2 medium onions, chopped
- 4 celery ribs with leaves, chopped
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon curry powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1 can (14-1/2 ounces) chicken broth
- 1/2 cup water
- 3/4 cup egg substitute
Directions
- Prepare corn bread according to package directions; cool on a wire
- rack. Crumble into a large bowl. Prepare biscuits according to
- package directions; cool on a wire rack. Crumble biscuits over corn
- bread; stir gently to combine.
- In a large skillet, saute onions and celery in butter. Stir in the
- salt, pepper, curry powder, basil and thyme. Add to corn bread
- mixture. Stir in broth and water (mixture should be the consistency
- of corn bread batter). Let stand for 1 hour.
- Stir in egg substitute. Pour into a greased shallow 2-qt. baking