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