Ingredients:
2/3 cup chopped onion
2 cups chopped celery
2 quarts day-old grated cornbread
1 quart day-old grated biscuit
1/4 cup dried parsley flakes
2 teaspoons poultry seasoning
2 teaspoons ground sage
1 teaspoon ground black pepper
1/2 cup butter, melted
1 quart chicken broth
1 (14 oz) can chicken broth
Directions:
- Preheat oven to 400 degrees F.
- Spray a 9×13-inch baking dish with nonstick spray.
- In a large bowl, combine onion, celery, corn bread, biscuits, parsley, poultry seasoning, sage and pepper.
- Stir in melted butter and blend well.
- Slowly add chicken broth to dry ingredients, mixing until the dressing is wet but not soupy, like thick pourable batter.
- Pour mixture into baking dish.
- Bake uncovered for 1 hour or until top is lightly brown.
