Directions:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large saucepan, bring the chicken broth to a boil.
- In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
- Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
- To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
- Bake in preheated oven for 1 hour, or until set and well browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1028.76 Kcal (4307 kJ) | ||
| Calories from fat | 435.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.39g | 74% | |
|---|---|---|---|
| Cholesterol | 192.46mg | 64% | |
| Sodium | 3037.86mg | 127% | |
| Potassium | 640.66mg | 14% | |
| Total Carbs | 123.93g | 41% | |
| Sugars | 27.76g | 111% | |
| Dietary Fiber | 4.64g | 19% | |
| Protein | 25.45g | 51% | |
| Vitamin C | 17.6mg | 29% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 5.5mg | 31% | |
| Calcium | 381.7mg | 38% | |
| Amount Per 100 g | |||
| Calories | 187.59 Kcal (785 kJ) | ||
| Calories from fat | 79.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.82g | 74% | |
|---|---|---|---|
| Cholesterol | 35.1mg | 64% | |
| Sodium | 553.95mg | 127% | |
| Potassium | 116.82mg | 14% | |
| Total Carbs | 22.6g | 41% | |
| Sugars | 5.06g | 111% | |
| Dietary Fiber | 0.85g | 19% | |
| Protein | 4.64g | 51% | |
| Vitamin C | 3.2mg | 29% | |
| Iron | 1mg | 31% | |
| Calcium | 69.6mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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