Candy's Cornbread Dressing

By calypan

Ingredients

• 1 pan (skillet) cornbread, made the day before and crumbled *
• 5 or 6 biscuits, made the day before and crumbled*
• 1 cup (or more) chopped onion
• 1 cup (or more) celery
• 1 stick of butter
• 4 to 6 cups warm chicken broth
• 1 can cream of chicken soup
• 2 eggs, beaten
• Sage, poultry seasoning, thyme, salt, pepper (I use quite a bit of sage, just taste it before you add the eggs and season it to your taste)

Preparation

Step 1

Saute the onions and celery until soft. Add to the crumbled cornbread and biscuits. Add cream of chicken soup to warm with some broth and add that and the broth until very moist. It’s almost runny but will set up when you cook it. Add the seasonings then the eggs. Pour into a large casserole dish and cook for 45 minutes or an hour or until browned on the top. Bake at 375.

*I crumble the cornbread and biscuits the day before and let it sit in a towel covered bowl overnight so it can dry out a bit.