INGREDIENTS
•
4 cups crumbled cornbread (half of a full-sized batch)
•
3 cups crumbled biscuits (about 5 biscuits)
•
2 tablespoons vegetable or canola oil
•
salt and pepper
•
1 whole chicken, cut into 8 pieces (I had the butcher do this for me)
•
2 tablespoons unsalted butter
•
1/2 medium yellow onion - finely chopped
•
1 stalks celery - finally chopped
•
1/4 cup fresh sage - julienned
•
1 egg
•
2-3 cups low-sodium chicken broth