Yield: 15 servings

Ingredients

6 cups cornbread; crumbled

2 cups biscuits, crumbled

1/2 tsp salt

1/2 tsp black pepper

1 1/2 tbsp rubbed sage

1/2 cup butter

1 medium onion, chopped

2 cups celery, chopped1/2 cpu water

2 cups chicken broth

1/2 cup oil

Instructions

1. Combine cornbread and biscuits in a large bowl with seasonings. Combine butter, onion, celery, and water in a saucepan. Cook over medium heat until butter is melted and vegetables are tender. Add onion mixture, broth, and oil to crumbs; stir well, mashing crumbs. Add eggs and stir until blended.
2. Pour mixture into baking dish or pan. Bake at 350°F about 35-40 minutes until center reaches 165°F.

Yield: 12 servings

Ingredients

1 large pan Cornbread; baked

4 slices Bread; torn

4 biscuits; baked

1 cup onion, chopped

1 cup celery, chopped

1 tbsp sage

1 cup melted butter or oil or combo

2 tsp Poultry seasoning

1 tsp salt

1/2 tsp black pepper

4 whole eggs, beaten

3-4 cups chicken broth, hot

Instructions

1. Crumble Cornbread, biscuits and bread together. Add remaining ingredients and stir, should be like a thick batter. Bake in covered casserole dish at 375°F for about 45 minutes covered, remove lid and bake an additional 15 minutes uncovered.

Notes

Mom had several recipes for this that varied slightly. In the end, she cut out the sliced bread and increased the number of biscuits to 8.

Dressing was a little dry, add more oil and broth.