Ingredients
6
6 servings
- •1 (12 ounce) package refrigerated biscuit dough
- •1 (8 ounce) package corn bread mix
- •2 (14.5 ounce) cans chicken broth
- •1 cup diced onion
- •1 cup diced celery
- •0.5 cup butter, softened
- •0.125 pound pork sausage
- •2 large hard-cooked eggs, chopped
- •1 teaspoon dried sage
- •0.5 teaspoon salt
- •0.5 teaspoon ground black pepper
Instructions
- Prepare one 8x8-inch pan of cornbread according to package directions. Prepare enough biscuits to make a total of 4 cups crumbled, according to package directions. Cool cornbread and biscuits, then crumble, measure out 4 cups each, and set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix chicken broth, onion, celery, and butter in a small pot. Bring to boil and cook vegetables until tender.
- In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups crumbled biscuits, sausage, chopped eggs, sage, salt, and pepper. Pour broth-vegetable mixture over sausage mixture; stir until combined.
- Bake in the preheated oven for 30 to 45 minutes.
Nutritional Facts
Per 6 servings
- Calories: 549
- Carbohydrate: 53g
- Fat: 33g
- Fiber: 1g
- Protein: 11g
- Sugar: 10g
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