Recipe Details
Ingredients
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4cupscrumbled cornbread
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5biscuits, crumbled
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6cupschicken broth, divided
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½cupmargarine
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½cupdiced celery
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1smallonion, finely chopped
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3largeeggs, beaten
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1teaspoonsage
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1teaspoonblack pepper
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease a roasting pan.
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Combine crumbled cornbread and biscuits in a large bowl. Bring broth to a boil in a large saucepan. Pour 1/2 of the boiling broth over cornbread mixture; cover and let stand.
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Meanwhile, melt margarine in a medium skillet over medium heat. Add onion and celery; sauté until tender, about 5 minutes. Remove from the heat and stir into cornbread mixture.
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Pour remaining broth over cornbread mixture. Stir in eggs, sage, and pepper until well combined; transfer to the prepared roasting pan.
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Bake in the preheated oven until set in the middle and golden brown on top, about 1 hour.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories223 | |
| % Daily Value * | |
| Total Fat 15g |
19% |
| Saturated Fat 3g |
15% |
| Cholesterol 20mg |
7% |
| Sodium 1254mg |
55% |
| Total Carbohydrate 18g |
6% |
| Dietary Fiber 2g |
6% |
| Protein 4g |
8% |
| Vitamin C 1mg |
1% |
| Calcium 60mg |
5% |
| Iron 1mg |
4% |
| Potassium 114mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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