Description
This recipe came from my Grandmother and is a family tradition–a great dish which is eaten instead of stuffing here in the South.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6