Cornbread Stuffing

Start by preparing one 8x8-inch pan of cornbread as per package instructions. Also, make enough biscuits to crumble into 4 cups once prepared. Allow both cornbread and biscuits to cool before crumbling them. Measure out 4 cups of each and set aside.

Preheat your oven to 350°F (175°C).

In a small pot, combine chicken broth, chopped onion, celery, and butter. Bring to a boil and cook until the vegetables are tender.

In a 2-quart casserole dish, combine the 4 cups of crumbled cornbread, 4 cups of crumbled biscuits, sausage, chopped hard-boiled eggs, sage, salt, and pepper. Pour the hot broth-vegetable mixture over the ingredients and stir to combine.

Bake in the preheated oven for 30 to 45 minutes or until the top is golden and the stuffing is cooked through.