Best 5 Biscuit Cornbread Dressing Recipes

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Indulge in the savory and comforting goodness of biscuit cornbread dressing, a delectable Southern dish that combines the fluffy texture of biscuits with the sweet and hearty flavors of cornbread. This versatile dish is a perfect accompaniment to your holiday feast, whether you're celebrating Thanksgiving, Christmas, or any special occasion. Our collection of biscuit cornbread dressing recipes offers a variety of options to suit your taste and preferences, from classic to modern and everything in between. From the traditional Southern-style dressing made with crumbled biscuits and cornbread to unique variations that incorporate dried fruits, nuts, and herbs, our recipes promise to elevate your holiday meal to new heights. Get ready to impress your family and friends with this delightful dish that embodies the spirit of Southern hospitality and culinary tradition.

Let's cook with our recipes!

BISCUIT CORNBREAD DRESSING



Biscuit Cornbread Dressing image

"This mouthwatering and slightly sweet recipe was my mother's, so it has to be at least 65-70 years old," writes Karen Andrews from Arlington, Texas. "It's just not Christmas at our house without this favorite dressing...and it goes great with goose, too," Karen adds.

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 8-10 servings.

Number Of Ingredients 13

1 package (8-1/2 ounces) cornbread/muffin mix
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
2 medium onions, chopped
4 celery ribs with leaves, chopped
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon curry powder
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 can (14-1/2 ounces) chicken broth
1/2 cup water
3/4 cup egg substitute

Steps:

  • Prepare cornbread according to package directions; cool on a wire rack. Crumble into a large bowl. Prepare biscuits according to package directions; cool on a wire rack. Crumble biscuits over cornbread; stir gently to combine., In a large skillet, saute onions and celery in butter. Stir in the salt, pepper, curry powder, basil and thyme. Add to cornbread mixture. Stir in broth and water (mixture should be the consistency of cornbread batter). Let stand for 1 hour. , Stir in egg substitute. Pour into a greased shallow 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until golden brown and a knife inserted in the center comes out clean.

Nutrition Facts :

CORNMEAL BISCUIT SAUSAGE DRESSING



Cornmeal Biscuit Sausage Dressing image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/4 cups self-rising cornmeal
1 cup all-purpose flour, plus more as needed
1 tablespoon fresh thyme leaves
2 teaspoons sugar
1 teaspoon kosher salt
6 tablespoons unsalted butter, melted
1 cup buttermilk
2 tablespoons unsalted butter
1 pound sage breakfast sausage, meat removed from casings
1/2 yellow onion, diced
2 ribs celery, diced
1/4 teaspoon kosher salt
1/4 freshly cracked black pepper
3 1/2 to 4 cups chicken broth
1 sleeve saltines, crumbled (about 2 cups)
1 tablespoon fresh thyme leaves

Steps:

  • For the cornmeal biscuits: Preheat the oven to 450 degrees F. Heat a 12-inch cast-iron skillet over low heat.
  • Whisk together the cornmeal, flour, thyme, sugar and salt in a large bowl. Pour in 5 tablespoons butter and the buttermilk and stir until just combined. Pour the remaining tablespoon butter into the hot skillet. Turn off the heat and use a teaspoon scoop or a couple of spoons to form the dough into tiny drop biscuits into the skillet-they will be touching. Bake until golden, 12 to 15 minutes.
  • For the dressing: Remove the skillet from the oven and transfer the biscuits to a plate. Wipe out the skillet and return it to the stove over medium-high heat. Melt 1 tablespoon butter in the skillet, then add the sausage and break it up with the back of a wooden spoon. Cook until browned and crisp, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon, leaving any remaining fat in the skillet. Add the remaining tablespoon butter and let melt, then add the onion and celery to the skillet and cook until both have softened and started to brown, 3 to 4 minutes. Return the sausage to the skillet and stir in the salt and pepper. Pour about 1 cup chicken broth into the skillet and scrape up any browned bits at the bottom. Add the mini biscuits and the saltines. Pour the remaining 2 1/2 to 3 cups broth into the skillet a little at a time, stirring to coat and distribute everything evenly; it should be moist, but not wet. Sprinkle the thyme leaves over the top and transfer the skillet to the oven. Bake until the top is golden brown and the liquid has evaporated, 15 to 20 minutes.
  • Let rest for 5 minutes before serving. Serve hot or at room temperature.

CORNBREAD-AND-BISCUIT DRESSING



Cornbread-and-Biscuit Dressing image

Serve this dressing, stuffed with pecans, with our Salt-and-Pepper Grilled Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 13

8 cups dried, crumbled Cornbread for Dressing
8 cups dried, crumbled Biscuits for Dressing
2 cups coarsely chopped pecans, toasted
1/2 cup finely chopped fresh sage
1 stick (8 tablespoons) unsalted butter, plus 2 tablespoons, melted, plus more for baking sheets
1 large onion coarsely, chopped (about 2 1/4 cups)
5 celery stalks, finely chopped (about 1 3/4 cups)
4 fresh serrano chiles, minced (about 1/4 cup)
6 cups homemade or low-sodium store-bought chicken stock
2 cups whole milk
2 large eggs, lightly beaten
1 tablespoon plus 1 1/2 teaspoons coarse salt
1 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Butter 2 rimmed baking sheets. Toss cornbread, biscuits, pecans, and sage in a large bowl.
  • Melt 1 stick butter in a skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture, and stir in stock, milk, eggs, salt, and pepper (mixture will be liquidy).
  • Divide among prepared baking sheets, and bake for 45 minutes. Brush dressing with melted butter, and bake until crusty, about 15 minutes more.

CORNBREAD DRESSING I



Cornbread Dressing I image

This recipe has been handed down in my family for several generations, however, this is the first time it has been written with amounts of ingredients rather than a dash of this or a pinch of that. It was a real feat to get my mom to measure the ingredients before she mixed them all together. Enjoy!

Provided by Beth Dillard

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package refrigerated biscuit dough
1 (8 ounce) package corn bread mix
1 cup diced onion
1 cup diced celery
½ cup butter, softened
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans chicken broth
⅛ pound pork sausage
2 hard-cooked eggs
1 teaspoon dried sage

Steps:

  • 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.

Nutrition Facts : Calories 549.4 calories, Carbohydrate 53.3 g, Cholesterol 122.3 mg, Fat 32.6 g, Fiber 1.4 g, Protein 11.1 g, SaturatedFat 14.4 g, Sodium 2144.5 mg, Sugar 10.4 g

SKILLET DRESSING WITH CORNBREAD AND BISCUITS



Skillet Dressing with Cornbread and Biscuits image

Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.

Provided by Joe Sevier

Categories     Stuffing/Dressing     Thanksgiving     Cornmeal     Egg     Buttermilk     Butter     Onion     Celery     Biscuit     Sage     Stock     Vinegar     Side

Yield 10-12 servings

Number Of Ingredients 23

For the cornbread:
1 1/2 cups fine-grind white cornmeal
1/2 cup all-purpose flour
1 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 large egg
2 cups buttermilk
1/4 cup grapeseed, vegetable, or other neutral oil
2 Tbsp. unsalted butter
For the dressing:
2 Tbsp. unsalted butter, plus more for pan
1 large onion, finely chopped
3 large celery stalks, finely chopped
2 1/4 tsp. kosher salt, divided
4 biscuits (about 12 oz. total), such as Fluffy Cathead Biscuits
2 Tbsp. ground dried sage
1 tsp. freshly ground black pepper
3 large eggs
3 1/2 cups turkey stock or low-sodium chicken or vegetable broth
1/4 cup apple cider vinegar

Steps:

  • For the cornbread:
  • Place a large cast-iron skillet in oven; preheat to 425°F. Whisk cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a large bowl to combine. Whisk egg, buttermilk, and oil in a medium bowl to combine. Create a well in dry ingredients. Pour buttermilk mixture into well and whisk until no dry spots remain.
  • Remove cast-iron skillet from oven (be careful; pan will be very hot). Add butter to pan and swirl to coat. Pour batter into pan and spread evenly. Bake cornbread until edges are golden brown and top is golden, 20-25 minutes.
  • Immediately turn cornbread out onto a wire rack so bottom stays crisp. Let cool slightly, then invert onto another wire rack and let cool completely.
  • Do Ahead: Cornbread can be baked 5 days ahead. Store tightly wrapped at room temperature, or freeze up to 3 months.
  • For the dressing:
  • Preheat oven to 375°F. Butter a large cast-iron skillet; set aside. Melt remaining 2 Tbsp. butter in a large skillet over medium heat. Add onion, celery, and a pinch of salt and cook, stirring occasionally, until vegetables are softened and just starting to take on some color, about 10 minutes.
  • Meanwhile, tear cornbread into roughly 1" pieces and transfer to a large bowl. Tear biscuits into slightly smaller pieces and add to same bowl.
  • Scrape vegetable mixture into bowl with bread and add sage, pepper, and remaining 2 tsp. salt. Gently toss to combine. Whisk eggs, stock, and vinegar in a medium bowl to combine. Drizzle over cornbread mixture and gently toss again to incorporate. Spoon dressing into prepared pan and bake until set and browned and crisp across the top, 45-55 minutes.
  • Do Ahead: Dressing can be baked 1 day ahead. Let cool, then cover with foil and chill. Reheat in a 350°F oven, covered, until warmed through, 25-30 minutes, before serving.

Tips:

  • Use fresh ingredients: Fresh herbs, vegetables, and stock will give your dressing the best flavor.
  • Don't overcook the dressing: Overcooked dressing will be dry and crumbly. Bake it just until it is heated through.
  • Let the dressing rest before serving: This will allow the flavors to meld and the dressing to set.
  • Serve the dressing warm: Dressing is best served warm, but it can also be served at room temperature.
  • Garnish the dressing with fresh herbs: This will add a pop of color and flavor.

Conclusion:

Biscuit cornbread dressing is a delicious and versatile dish that can be served with a variety of main courses. It is a great way to use up leftover biscuits and cornbread, and it is also a great make-ahead dish. With a little planning, you can have a delicious and festive dressing on your table in no time.

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