INGREDIENTS:
8″ skillet of cooked cornbread
5 biscuits
1 stalk celery, diced
1 med. onion, finely chopped
4 T. butter
2 large eggs, beaten
4 C. chicken stock
2/3 C. milk
1/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
1/4 tsp. sage
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