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1. Preheat oven to 325 F. In a large mixing bowl, combine crumbled dried corn bread and biscuits; set aside.
2. In a medium saucepan, cook onion and celery in butter or margarine about 5 minutes or until tender. Remove from heat. Stir in about 1 cup of the broth. Add egg, thyme, and sage. Add onion mixture to corn bread mixture, tossing gently to coat. Add more broth to moisten the stuffing as desired.
3. Transfer stuffing to a 1-1/2-quart shallow casserole. Bake the casserole, covered, in preheated oven about 45 minutes or until heated through (165 F). Makes 10 to 12 side-dish servings