Shortcut Cornbread Dressing

Ingredients

• 0.3 cup butter 
• 6 oz biscuits refrigerated canned
• 1.5 cups celery chopped
• 5 cups chicken broth 
• 12 oz just-add-water cornbread mix with martha white)
• 4 large eggs lightly beaten
• 2 cups onion chopped
• 1.5 teaspoons pepper 
• 2 teaspoons rubbed sage 
• 0.8 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Prepare cornbread mix and biscuits according to package directions; let cool. Crumble cornbread and biscuits in a large bowl. Set aside.
2. Melt butter in a large skillet over medium-high heat; add onion and celery, and saut until tender.
3. Add sauted vegetables, broth, and remaining ingredients to crumbled cornbread; stir well. Spoon dressing into a lightly greased 13" x 9" baking dish.
4. Bake, uncovered, at 350 for 55 minutes or until browned.
5. Make-Ahead Note: Prepare recipe as directed; do not bake. Cover and freeze dressing up to 3 months or refrigerate up to 24 hours.
6. Remove from refrigerator; let stand 30 minutes. Uncover and bake as directed.