Granddaddy's Cornbread Dressing
Family Tested & Approved
9x13 inch pan cornbread
Preheat oven to 425 degree. Grind cornbread, biscuits, onion and celery. I use a grinder but you can use a food processor if you don't have a grinder.
Add parsley, sage rosemary and thyme. You can adjust the amounts to suit your taste.
Start mixing it with your hands.
Add broth, a little at a time, mixing as you go. Keep adding broth until mixture is moist but still firm and sticky.
After mixed very well, press into an ungreased, 9x13 inch baking pan.
Bake at 425 degrees for 30 minutes to 1 hour until a toothpick inserted in the middle comes out clean.
Let cool slightly before cutting into squares to serve.
Great covered with gravy.