Ingredients
8
8 servings
- •4 cups crumbled cornbread
- •5 biscuits, crumbled
- •6 cups chicken broth, divided
- •0.5 cup margarine
- •0.5 cup diced celery
- •1 small onion, finely chopped
- •3 large eggs, beaten
- •1 teaspoon sage
- •1 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a roasting pan.
- Combine crumbled cornbread and biscuits in a large bowl. Bring broth to a boil in a large saucepan. Pour 1/2 of the boiling broth over cornbread mixture; cover and let stand.
- Meanwhile, melt margarine in a medium skillet over medium heat. Add onion and celery; sauté until tender, about 5 minutes. Remove from the heat and stir into cornbread mixture.
- Pour remaining broth over cornbread mixture. Stir in eggs, sage, and pepper until well combined; transfer to the prepared roasting pan.
- Bake in the preheated oven until set in the middle and golden brown on top, about 1 hour.
Nutritional Facts
Per 8 servings
- Calories: 223
- Carbohydrate: 18g
- Fat: 15g
- Fiber: 2g
- Protein: 4g
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