A classic Southern side dish! Follow these simple steps at home to prepare this oven-baked cornbread and biscuit dressing with stale day-old crumbles. The success secret behind this recipe is to make the biscuits and cornbread the day before. Once cooled, crumble the cornbread and biscuits into large chunks and place on a sheet pan. Leave the crumbles out in the open to dry and become stale for at least 24 hours. Do not skip this step—it's a must!

– 4 Cups Chicken Broth – 3 Cups Onion - diced – 2 ½ Cups Celery - diced – 1 Stick Butter – 5 Cups Cornbread crumbles - that are a day old and stale – 4 Cups Biscuit crumbles - that are a day old and stale – 2 Teaspoons Pepper – 1 ½ Teaspoons Salt – 3 Eggs – 1 Tablespoon + 1 Teaspoon Sage

Before starting this recipe: make biscuits and cornbread the day before. Once cooled, crumble in large chunks of a sheet pan. Leave out in the open to dry out and become stale for at least 24 hours before. Do not skip this step - it is crucial to the recipe's success!

1. Make the liquid part. Combine chicken broth, onions, celery, and butter. Cook on top of the stove until soft. Remove and let cool.

2. Prep the bread. In a large bowl, combine cornbread and biscuit crumbles, salt, and pepper. Toss slightly.

3. Add eggs. To the bowl add the seasoned bread, whisked eggs, broth mix, and sage, and stir together until the bread has evenly soaked up the liquid. 4. Assemble and bake. Place in a greased 13x9" baking dish. Bake at 350 for 45-50 minutes or until just set but not hard.

Remove and serve immediately hot out of the oven!