4 c. crumbled corn bread
3 c. crumbled biscuits
1 1/2 c. cooked rice
1/4 c. chopped instant onion
1/2 c. water
1 1/2 c. chopped celery
1 tsp. pepper
1 tsp. parsley
1/4 tsp. poultry seasoning
1 tsp. season all
5 tsp. chicken seasoned stock base
1 1/2 c. hot water
1 egg
1/2 c. milk
1/2 c. butter, melted

Preheat oven to 375 degrees for 40 minutes. Serves 10. Combine cornbread, biscuits and rice. Soak onions in 1/2 cup water for 10 minutes. Add bread mixture along with celery, pepper, parsley, poultry seasoning and season all.

Dissolve seasoned stock in hot water. Beat egg. Stir in milk. Add liquids and butter to bread mixture. Mix well. Add additional liquid if stuffing seems dry. Buttered 3 quart baking dish.