Recipe Cornbread Dressing I (Thanksgiving)

Required Ingredients:

• 1 (12 ounce) package refrigerated biscuit dough
• 1 (8 ounce) package corn bread mix
• 1 cup diced onion
• 1 cup diced celery
• 1/2 cup butter, softened
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 (14.5 ounce) cans chicken broth
• 1/8 pound pork sausage
• 2 hard-cooked eggs
• 1 teaspoon dried sage (optional)

Preparing/Cooking:

• Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions.
• Cool and crumble.
• Preheat oven to 350 degrees F (175 degrees C).
• In a small pot, combine onion, celery, margarine and chicken broth.
• Bring to boil and cook vegetables until tender.
• 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.
• Bake in the preheated oven for 30 to 45 minutes.

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