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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is my great aunt Dorothy's recipe card but the recipe goes further back in my family then that, it's been a tradition to make on thanksgiving and christmas every year, it's just not a gathering without it. Ingredients:
1.5 (6 ounce) packages cornbread |
1.5 (12 ounce) cans biscuits |
4 eggs |
2 tablespoons sage |
2 1/2 large onions, chopped |
1/2 cup melted butter |
1 1/2 cups chicken broth |
1 lb cooked chicken breast |
Directions:
1. Fix the cornbread and biscuits as the package directs (I make 2 full pans and keep the extra halves to pass around).
2. In a large baking pot tear up the cornbread and biscuits and place in the bottom,.
3. Add in the chicken, sage, onion, and eggs.
4. Mix it together very well.
5. Add in the chicken broth slowly mixing as you can use more but do not add so much as to make it soggy.
6. bake at 325 for 45 minutes to an hour or until the top is golden brown and some of the juices have been absorbed.
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