All Recipes Side Dish Stuffing and Dressing Recipes

Ingredients

6 cups chicken broth, divided 4 cups crumbled cornbread 5 biscuits, crumbled ½ cup margarine, melted ½ cup chopped celery 1 small onion, finely chopped 3 eggs, beaten 1 teaspoon sage 1 teaspoon black pepper

Nutrition Info

485.1 calories carbohydrate: 44.3 g cholesterol: 118.6 mg fat: 29.5 g fiber: 2.8 g protein: 10.9 g saturatedFat: 5.9 g servingSize: - sodium: 1949.6 mg sugar: 6.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C).
In a large saucepan, bring the chicken broth to a boil.
In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth, cover and let stand.
Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
Bake in preheated oven for 1 hour, or until set and well browned.

6 to 8 servings

This recipe came from my Grandmother and is a family tradition--a great dish which is eaten instead of stuffing here in the South.