This recipe can be cut in half or doubled as needed.
15 homemade biscuits
2 8x8 pans homemade cornbread (NO SUGAR)
3-4 14.5-oz cans chicken stock
3-4 stalks celery
1 medium onion
Finely chop celery and onion (using a food processor is a good idea). Shred biscuits and cornbread. Mix breads and celery and onion thoroughly. Heat ONE can of stock to boiling. Add stock to bread mix. Incorporate thoroughly Add 2 tsp sage, couple dashes of white pepper and couple dashes red pepper. Heat ONE can of stock to boiling, Add stock to bread mix. Check consistency. Dressing should be almost soupy. Add stock until right consistency. Add eggs, one at a time, to mix. Combine thoroughly.
This can be baked in the oven, but is easy enough to fix in an electric roasting pan. Baking in the oven or in the electric roasting pan should take about 1 hour at 250°.
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