Ingredients Jump to Instructions ↓

  1. 4 cups crumbled corn bread, dried

  2. 2 cups crumbled baking powder biscuits, dried

  3. 1 large onion, chopped

  4. 1 cup chopped celery

  5. 1/4 cup butter or margarine

  6. 1-3/4 to 2 cups chicken broth

  7. 1 egg, beaten

  8. 1 teaspoon dried thyme, crushed

  9. 1/2 teaspoon dried sage, crushed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325F. In a large mixing bowl, combine crumbled dried corn bread and biscuits; set aside.

  2. In a medium saucepan, cook onion and celery in butter or margarine about 5 minutes or until tender. Remove from heat. Stir in about 1 cup of the broth. Add egg, thyme, and sage. Add onion mixture to corn bread mixture, tossing gently to coat. Add more broth to moisten the stuffing as desired.

  3. Transfer stuffing to a 1-1/2-quart shallow casserole. Bake the casserole, covered, in preheated oven about 45 minutes or until heated through (165F). Makes 10 to 12 side-dish servings


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