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.