Cornbread Dressing #3

Prepare corn-bread mix (ours were 6.5 ounces) and biscuits (ours was 7.5 ounces) according to package direction; let cool. Crumble corn bread and biscuits in a large bowl. Set aside. Cook onion and celery in butter in a skillet over medium high heat, stirring constantly, until tender. Add onion mixture, broth and remaining ingredients to cornbread mixture; stir well. Spoon mixture into a greased 13-by-9-by-2-inch baking dish (this is quite soupy, but it solidifies in baking). Bake, uncovered, at 350 degrees for 55 minutes or until golden. Makes 8 to 10 servings. WASHINGTON TIMES FOOD SECTION JANUARY 24, 1996 Downloaded from G Internet, G Internet.