“This is my favorite stuffing at Thanksgiving! It’s made with cornbread and biscuit crumbs, and is deliciously moist.” ~Sarah
•2/3 cup chopped onion
•2 cups chopped celery
•8 cups cornbread crumbs
•4 cups biscuit crumbs
•1/4 cup dried parsley flakes
•2 teaspoons poultry seasoning
•2 teaspoons ground sage
•1 teaspoon pepper
•1/2 cup butter, melted
•1 quart chicken broth
1: Preheat oven to 400 F.
2: In a large bowl combine first 8 ingredients stirring gently to combine.
3: Add melted butter gently stirring to combine.
4. Add chicken broth and mix well. (The stuffing should have a moist but not soupy consistency)
5: Divide mixture evenly into two (8 x 8 in) greased baking pans.
6: Bake uncovered 1 hour in preheated oven or until lightly browned. (If stuffing browns to quickly cover pans with foil)
Yield: About 16 servings.
Store in refrigerator 2-3 days.