Here is a family favorite of ours. It comes from the kitchen of my husband’s grandmother (Meme).
Pan of cornbread (I use the one in Better Homes and Garden Cookbook)
Can of Buttermilk Biscuits (cooked)
1 1/2 bunch Green Onions — Cut up
2-3 stalks Celery — Cut up
Salt/Pepper (to taste)
1+ Tablespoons Sage (I use at least 2)
2 cans chicken broth (I use broth from roasted turkey)
4 eggs (beatin)
1 cup milk
Crumble breads in bowl.
Mix in Vegetables and seasonings
Bring broth to a boil — Add to bread
Stir broth, eggs and milk into bread mixture.
Cook in 350 oven stirring every 15 minutes for 1 hour
If dry, add more milk, If too moist add more bread
