- 6 cups chicken broth, divided
- 4 cups crumbled cornbread
- 5 biscuits, crumbled
- 1/2 cup margarine, melted
- 1/2 cup chopped celery
- 1 small onion, finely chopped
- 3 eggs, beaten
- 1 teaspoon sage
- 1 teaspoon black pepper
- Preheat oven to 375 degrees F (190 degrees C).
- In a large saucepan, bring the chicken broth to a boil.
- In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
- Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
- To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
- Bake in preheated oven for 1 hour, or until set and well browned.
05/14/2019
recipepes.com
chicken dressing, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
