Ingredients
6 cups chicken broth, divided
4 cups cornbread, crumbled
5 biscuits, crumbled
½ cup margarine, melted
½ cup celery, chopped
1 small onion, finely chopped
3 eggs, beaten
1 tsp sage
1 tsp black pepper
Preparation
Preheat oven to 375 degrees F.
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.
Serve warm and enjoy.
