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Enjoy this recipe from All-Time-Favorite Recipes from Ohio Cooks.
Submitted by: Jennifer Kann from Dayton, OH
4 c. cornbread crumbs
4 c. biscuit crumbs
6 stalks celery, chopped
1 onion, chopped
1⁄3 c. butter, melted
1 T. dried parsley or 2 T. fresh parsley, chopped
1 t. dried sage
1 t. salt
1 t. pepper
2-1⁄2 c. chicken or turkey broth
1⁄2 c. milk
Spread cornbread and biscuit crumbs on 2 ungreased baking sheets. Bake at 300 degrees for 15 minutes, or until crumbs are toasted, stirring twice. Set aside. Sauté celery and onion in butter over medium heat until tender; remove from heat. Combine celery and crumb mixtures with seasonings in a large bowl. Stir in broth and milk; stir to mix. Spoon into a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for one hour, or until golden. Serves 10. | |
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Spread cornbread and biscuit crumbs on 2 ungreased baking sheets. Bake at 300 degrees for 15 minutes, or until crumbs are toasted, stirring twice. Set aside. Sauté celery and onion in butter over medium heat until tender; remove from heat. Combine celery and crumb mixtures with seasonings in a large bowl. Stir in broth and milk; stir to mix. Spoon into a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for one hour, or until golden. Serves 10. |
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