Ingredients:
- 8″ skillet of cooked cornbread
- 5 biscuits
- 1 stalk celery, diced
- 1 med. onion, finely chopped
- 4 T. butter
- 2 large eggs, beaten
- 4 C. chicken stock
- 2/3 C. milk
- 1/4 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. poultry seasoning
- 1/4 tsp. sage
Directions:
In a large bowl, crumble the cornbread and the biscuits, set aside. Melt the butter in a skillet over med. high heat and add the celery and onions to the pan and saute for 5 minutes. Remove from heat and add to the crumbled bread, stir to combine. Add the beaten eggs, broth, and milk. Stir to combine well then stir in the seasonings. Spray a 9×13 casserole dish with cooking spray and pour in the dressing. Bake in a 425-degree oven for 40-45 minutes or until golden brown on top and brown and crispy around the edges. I served ours with chicken gravy (melt 2 T. butter add 2 T. flour and cook for a few seconds to cook the flour. Whisk in 1 C. chicken stock and whisk until it begins to thicken. Add a little more stock to reach your desired consistency.)
