Categories: Thanksgiving

Ingredients

• 1 8x8 pan cooked cornbread
• 1 pan cooked biscuits
• 1 can cream of chicken soup, heated
• 1 to 2 cans chicken broth
• 2 to 3 celery stalks, finely chopped
• 1/2 small onion finely chopped
• 1 tsp sage
• 1/8 tsp pepper

Directions

1. Crumble cornbread and biscuits together

2. Add celery, onion, sage and pepper – mix well

3. Add heated soup and one can broth

4. Add additional can broth as needed to moisten mixture

5. Stir well, put into greased baking pan

6. Bake about 50 minutes or until top is browned or dry

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