6 c. crumbled corn bread
4 c. crumbled biscuits
1 c. chopped celery
3/4 c. finely chopped onion
1/2 c. butter
1 tbsp. salt
1/8 tsp. pepper
4 eggs, beaten
1 c. chicken broth
1/4 tsp. sage

Place crumbled biscuits and corn bread in medium size bowl. On low heat, sauté onion and celery in butter until tender. Add to the crumbs and seasoning. Stir in eggs and chicken broth. Mix well. Pour into greased pan and bake at 400°F for about 30 minutes or until nicely brown.

May add 1 1/3 cups chopped fresh raw oysters to crumb mixture. Use liquid drained from oysters instead of broth.