Southern Cornbread Biscuit Dressing is an old fashioned recipe featuring day-old cornbread and fluffy cathead biscuits. The entire dish is made from scratch and tastes absolutely amazing!
- Preheat oven to 350 degrees.
- Crumble biscuits and cornbread into chunky pieces in a large bowl. Set aside.
- Sauté celery and onion with butter in a skillet over medium low heat until veggies are tender.
- Warm chicken stock in a saucepan on the stove. Add poultry seasoning and parsley. Stir well and take off heat.
- Add heavy cream to chicken stock, stir well, then pour mixture over bread crumbs in bowl.
- Mix well. Add salt and pepper to taste.
- Spoon dressing into cast iron skillet or large 13 x 8 inch casserole dish and top with pats of butter.
- Bake at 350 degrees for 40 minutes until golden brown and crispy on top.
Total cook time does not include the preparation of biscuits and cornbread the day before.
Be sure to use chicken stock instead of chicken broth or the dressing will be too salty.
The bread crumbs should be moist but not swimming in liquid. Pour the hot liquid slowly and mix as you go to control the texture.
Dressing can be refrigerated for up to 3 days, or frozen before or after baking for up to 3 months in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Sides
- Method: Mix and Bake
- Cuisine: Southern
Keywords: cornbread dressing, cathead biscuits, stuffing