9 3-inch squares of cornbread (see recipe tab for cornbread recipes or use your favorite recipe or mix)
6 biscuits (use your favorite recipe or mix)
3/4 large onion, chopped
4 3/4 cups low sodium chicken, turkey, or vegetable stock or broth
4 hard-boiled eggs, chopped (optional)
Salt and pepper to taste
- Preheat oven to 350 degrees.
- Coarsely crumble the cornbread and biscuits in a baking dish. Use your clean hands to combine and evenly distribute the cornbread and biscuits.
- Add the chopped onion and about 1 tsp. of salt and 1 tsp. of pepper. Gently stir or toss the mixture to evenly distribute the ingredients. Be careful not to break up the cornbread and biscuits too much. You want to have small chunks (1/2 inch to 3/4 inch) along with smaller pieces.
- Evenly pour 4 cups of the broth over the mixture. Lightly press the bread mixture down to allow it to absorb more of the broth, but do not press too hard.
- Place the uncovered baking dish into the oven. After 45 minutes check the dressing. If it appears dry, evenly pour another 3/4 cup broth over the dressing.
- Continue baking until the onions are soft and the top is toasted. Total baking time should be 1 hour to 1 1/2 hours depending on your oven and the size of the chopped onions.
Note the goal is to have approximately equal amounts of cornbread and biscuits, so you can adjust the amount of cornbread and number of biscuits depending on their size. For example, this recipe assumes that the cornbread is about 1/2 inch to 3/4 inch thick. But if your cornbread is more than 3/4 inch thick, you should use fewer pieces.
My mom and grandmother always included chopped, hard-boiled eggs, but I always omit them because I am not a fan of hard-boiled eggs. It is just a personal preference.
© 2014 FoodieOasis