2cans biscuitsbaked & torn or cut into small pieces
12slicesof breadtoasted & torn or cut into small pieces
6onionschopped
1/2cupbutter
3cans chicken broth
1chicken bouillon cube
1can cream of chicken soup
1cupmilk
1tbsppoultry seasoning
1/2tbspsage
1/2tbspblack pepper
8eggsbeaten
2tbspbaking powder
Instructions
Bake cornbread as directed on package. Bake biscuits as directed on package. Toast bread. Set aside to cool.
Saute chopped onions with 1/2 cup butter in a large stock pot over medium-low heat.
Add 2 cans of chicken broth and chicken bouillon cube, simmer till really soft.
Preheat oven to 375 degrees.
Cube the cornbread into small pieces. Tear the biscuits and bread into small pieces.
Mix cubed cornbread, torn biscuits, and bread in a large bowl.
Add onion broth mixture + remaining can of broth, soup, milk, and seasoning. Be sure to taste- add more pepper, sage, etc now if needed.
Add beaten eggs and baking powder. If the mixture is too dry, add more chicken broth; you want it to be a moist, loose mixture.
Pour into two large casserole dishes that have been generously sprayed with cooking spray.
Bake at 375 degrees until browned, about 30-45 minutes. Cooking time depends on the depth of casserole dishes used and how brown you like your dressing.
Notes
We use Martha White Gladiola Yellow cornbread and Pillsbury Grands Jr. biscuits.