Ingredients

1 large can of plain biscuits
1 box of Jiffy cornbread
2 c. onions, chopped
2 c. celery, chopped
2 - 2 1/2 T. sage
1 T. red pepper
2 T. salt
1 1/2- 2 c. chicken broth

Instructions

* Cook the biscuits and cornbread the day before you are to make this dressing*

Cook the biscuits till well browned.
Prepare the cornbread as directed, and cook it till it is well browned also.

Crumble the cooled biscuits and cornbread together into a large bowl, cover and refrigerate over night.
* When adding chicken broth to the cornbread mixture, add a little at a time so it doesn't get too mushy*

Next day: Add the rest of the ingredients to the cornbread mixture, stirring. You want the dressing to have enough broth so it won't be dry, but will have just a little bit of broth in the bottom of the bowl.
Pour into a 9"x 13" baking dish and cover with foil and bake for 45 minutes @ 350. Remove the foil and return to oven for an additional 15 minutes till lightly browned.

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