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.
