4 cups cornbread,
broken into rough crumbs
3 cups fresh bread crumbs (biscuits preferred)
3 eggs, beaten
1 stick margarine
1 large onion, course chopped |
1 cup celery, chopped
3 cup chicken broth
salt and black pepper, to taste
sage, to taste |
Saute the chopped onions and celery until they are
tender.
Place the cornbread and bread crumbs into a large
mixing bowl. Add the cooked celery, onions and half
of the chicken broth. Add the chicken broth as needed
to keep the mixture moist.
Stir in margarine, eggs, salt, pepper and sage.
Mix well, and then turn into a baking dish. Bake
at 350 degrees for about 1 hour (if seems to be
dry, add more broth).
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