2 Cannisters of Grands Biscuits
9 x 12 pan of cooked cornbread
1 sleeve of saltine crackers
1 entire bunch of celery
1 large onion
2 sticks of salted butter
4 to 5 cans of chicken stock
3 eggs beaten
Poultry seasoning to taste, probably 6 TBS
3 tsp. salt
The night before, cook the biscuits and the cornbread and leave out, uncovered. The next day pick the biscuits apart into tiny pieces in a BIG bowl and do the same to the cornbread, smush and crumble the crackers in the dry mix too. (this is always my girl's job and they love it!)
In a large skillet pan melt 2 TBS butter and add finely diced celery and onion and cook until onions are translucent.
Mix everything together in a very large bowl. Add 3 eggs , poultry seasoning and salt. Place in a large dish,
9 x 13 or bigger. Bake at 350 degrees for 1 1/2 hours. Uncover for the last 15 min if you like it crusty on top. (yummy!)
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