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.