- 1 (12 ounce) package refrigerated biscuit dough
- 1 (8 ounce) package corn bread mix
- 1 cup diced onion
- 1 cup diced celery
- 1/2 cup butter, softened
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 (14.5 ounce) cans chicken broth
- 1/8 pound pork sausage
- 2 hard-cooked eggs
- 1 teaspoon dried sage (optional)
- Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble.
- Preheat oven to 350 degrees F (175 degrees C).
- In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.
- In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.
- Bake in the preheated oven for 30 to 45 minutes.
03/13/2017
recipepes.com
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