Joe’s Southern Sage Cornbread Dressing

Favorite Family Holiday Staple with my husband's family. Sooooo GOOD!

This makes a single 11X13 casserole pan

Things You'll Need:

• 1 batch southern cornbread [recipe to follow]
• one small batch of Bisquick drop biscuits [recipe to follow]
• 1 large onion and 3 stalks celery chopped in blender/food processor 
• 1 tsp celery salt
• 1 tb butter or margarine
• 1 tsp onion powder
• 6 or 7 cups low sodium Chicken Broth
• 1/2 tsp Black Pepper
• 7 or 8 eggs
• 1 1/2  .5 oz. bottle of McCormick's Rubbed Sage (plus optional 1 additional teaspoon of poultry seasoning powder )

FOR CORNBREAD:

• 1  1/3 cups milk
• 1/4 cup veg or canola oil [or butter]
• 2 cups Martha White Self-rising Corn Meal Mix [*NOT corn Muffins- they are too sweet*]
• 1 egg

bake at 450 degrees, in greased pan [9x9, or 9 inch pie plate] 20-25 minutes.

FOR DROP BISCUITS:

• 1 cup and 2 TBSP  Bisquick
• 1/3 cup milk

stir and drop by heaping spoonfuls onto un-greased cookie sheet [or lined with parchment paper]

bake at 450 degrees for 8-10 minutes

1. Make 1 batch of each cornbread and one batch of drop biscuits 
2. Once breads are done, it’s best if you let them sit out and dry out over night, but if you’re in a hurry just go ahead and crumble both up into a large bowl and add all the other goodness over the top. *Hold off on the last cup of broth to see how juicy everything is without it.*You want it soupy, like ketchup[runny but still thickish] Maybe like gravy, or stew??? Trying to come up with a good comparison. Hopefully these give the right idea.
3. Bake in 450 degree oven for about 40-50 minutes or until a rich golden brown and knife inserted in center comes out clean