Shortcut Cornbread Dressing - cooking recipe

Ingredients

12 ounces cornbread mix (two 6-ounce packages)
6 ounces buttermilk biscuits (refrigerated can)
1/4 cup butter
1 large onion, chopped (about 2 cups)
5 celery ribs, chopped
5 cups chicken broth
4 large eggs, lightly beaten
2 teaspoons rubbed sage
1 1/2 teaspoons pepper
3/4 teaspoon salt

Preparation

Prepare cornbread mix and biscuits according to package directions and let cool.
Crumble cornbread and biscuits in a large bowl and set aside.
Melt butter in a large skillet over medium-high heat and add onion and celery.
Saute until tender.
Add sauted vegetables, broth, and remaining ingredients to crumbled cornbread and stir well.
Spoon dressing into a lightly greased 13x9\" baking dish.
Bake, uncovered, at 350 for 55 minutes or until browned.