Shortcut Cornbread Dressing

• 2 (6-oz.) packages cornbread mix (we tested with Martha White)
• 1 (6-oz.) can refrigerated buttermilk biscuits
• 1/4 cup butter or margarine
• 1 large onion, chopped (2 cups)
• 5 celery ribs, chopped (1 1/2 cups)
• 5 cups chicken broth
• 4 large eggs, lightly beaten
• 2 teaspoons rubbed sage
• 1 1/2 teaspoons pepper
• 3/4 teaspoon salt

1. Prepare cornbread mix and biscuits according to package directions; let cool. Crumble cornbread and biscuits in a large bowl. Set aside.
2. Melt butter in a large skillet over medium-high heat; add onion and celery, and saute until tender. Add sauteed vegetables, broth, and remaining ingredients to crumbled cornbread; stir well. Spoon dressing into a lightly greased 13" x 9" baking dish.
3. Bake, uncovered, at 350u0b0 for 55 minutes or until browned.
4. Make-Ahead Note: Prepare recipe as directed; do not bake. Cover and freeze dressing up to 3 months or refrigerate up to 24 hours. Remove from refrigerator; let stand 30 minutes. Uncover and bake as directed.

cornbread mix, buttermilk, butter, onion, celery, chicken broth, eggs, sage, pepper, salt

Taken from www.myrecipes.com/recipe/shortcut-cornbread-dressing (may not work)