Dressing, Not Stuffing

It's time for Thanksgiving cooking and I'm making a recipe for dressing that I found in Southern Living magazine.  It's definitely different from any dressing I've ever made so I hope it works out.  This requires overnight refrigeration so get started early.

1. Cook celery and onions	2. Crumble breads and mix
3. Pour on boiling soups and mix	4. Add eggs then pour in pan and chill

Cornbread Dressing

(from Southern Living Nov. 2018 edition)

1 6oz pkg. unsweet cornbread mix
4 biscuits (like Pillsbury Grands)
4 toasted white bread slices
3 toasted hamburger buns
1/2 cup unsalted butter
2 cups chopped yellow onions
2 cups chopped celery
4 cups chicken broth
1 1/2 can cream of chicken soup
1/2 can cream of celery soup
1/2 Tbs. poultry seasoning
1/2 Tbs. ground sage
3 large eggs, beaten

Butter a 9"x13" baking dish and set aside.

Prepare cornbread and biscuits according to package directions.  Let cool and crumble into a large bowl.  Tear toasted bread and buns into small pieces and add to bowl.  Combine and break up all bread into small pieces.

Melt butter in large saucepan over medium high heat.  Add onions and celery and cook, stirring occasionally, for about 10 minutes, or until onions are translucent.  Stir in chicken broth, soups, and seasonings.  Brin mixture to a boil and pour over breads, stirring to combine.  Let cool 20 minutes, stirring occasionally.  Add beaten eggs, stirring to combine.  Pour mixture into prepared baking dish, cover, and refrigerate overnight.

Uncover baking dish and bring to room temperature.  Preheat oven to 350 degrees.  Bake 1 hour or until top is browned and middle is set.