Chicken Dressing

Directions

1. 1
   Preheat oven to 375 degrees F (190 degrees C).
2. 2
   In a large saucepan, bring the chicken broth to a boil.
3. 3
   In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
4. 4
   Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
5. 5
   To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
6. 6
   Bake in preheated oven for 1 hour, or until set and well browned.