Directions:
- Preheat oven to 325º F.
- In a large bowl, combine cornbread and biscuits; set aside.
- In medium saucepan cook onion and celery in the butter for about 5 minutes, or until tender.
- Remove from heat and stir in about 1 c. of the chicken broth. Add egg, thyme, and sage.
- Add onion mixture to cornbread mixture, tossing gently to coat. Add enough more of the remaining broth to moisten the stuffing as desired.
- Transfer to 1 1/2 qt. shallow casserole.
- Bake, covered, for about 45 minutes.
- Note: If making the cornbread and biscuits from scratch You will need to prep them at least a day ahead of time. To get 4 c. of cornbread, crumble about 1/2 of an 8 square pan of cornbread. For the biscuits, crumble 3-4 3 biscuits. To dry, place in a large roasting pan and cover loosely with a clean dishtowel. Let stand overnight to dry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 871.28 Kcal (3648 kJ) | ||
| Calories from fat | 302.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.64g | 52% | |
|---|---|---|---|
| Cholesterol | 141.47mg | 47% | |
| Sodium | 1979.09mg | 82% | |
| Potassium | 512.45mg | 11% | |
| Total Carbs | 125.14g | 42% | |
| Sugars | 35.25g | 141% | |
| Dietary Fiber | 5.61g | 22% | |
| Protein | 18.04g | 36% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.3mg | 19% | |
| Calcium | 378.4mg | 38% | |
| Amount Per 100 g | |||
| Calories | 233.12 Kcal (976 kJ) | ||
| Calories from fat | 81.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9g | 52% | |
|---|---|---|---|
| Cholesterol | 37.85mg | 47% | |
| Sodium | 529.52mg | 82% | |
| Potassium | 137.11mg | 11% | |
| Total Carbs | 33.48g | 42% | |
| Sugars | 9.43g | 141% | |
| Dietary Fiber | 1.5g | 22% | |
| Protein | 4.83g | 36% | |
| Vitamin C | 2.1mg | 13% | |
| Iron | 0.9mg | 19% | |
| Calcium | 101.2mg | 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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