| Favorite Family Holiday Staple with my husband's family. Sooooo GOOD! |
Things You'll Need:
- 1 batch southern cornbread [recipe to follow]
- one small batch of Bisquick drop biscuits [recipe to follow]
- 1 large onion and 3 stalks celery chopped in blender/food processor
- 1 tsp celery salt
- 1 tb butter or margarine
- 1 tsp onion powder
- 6 or 7 cups low sodium Chicken Broth
- 1/2 tsp Black Pepper
- 7 or 8 eggs
- 1 1/2 .5 oz. bottle of McCormick's Rubbed Sage (plus optional 1 additional teaspoon of poultry seasoning powder )
FOR CORNBREAD:
- 1 1/3 cups milk
- 1/4 cup veg or canola oil [or butter]
- 2 cups Martha White Self-rising Corn Meal Mix [*NOT corn Muffins- they are too sweet*]
- 1 egg
bake at 450 degrees, in greased pan [9x9, or 9 inch pie plate] 20-25 minutes.
FOR DROP BISCUITS:
- 1 cup and 2 TBSP Bisquick
- 1/3 cup milk
bake at 450 degrees for 8-10 minutes
- Make 1 batch of each cornbread and one batch of drop biscuits
- Once breads are done, it’s best if you let them sit out and dry out over night, but if you’re in a hurry just go ahead and crumble both up into a large bowl and add all the other goodness over the top. *Hold off on the last cup of broth to see how juicy everything is without it.*You want it soupy, like ketchup[runny but still thickish] Maybe like gravy, or stew??? Trying to come up with a good comparison. Hopefully these give the right idea.
- Bake in 450 degree oven for about 40-50 minutes or until a rich golden brown and knife inserted in center comes out clean