1 cup Crushed & Crumbled
1 cup Crushed & Crumbled Buttermilk Biscuts
(If you use the canned variety, I promise not to tell!)
1 cup Cooked Rice
1 can Chicken Broth + more if needed
1/4 – 1/2 Chopped Celery – depending upon your individual preferences
4 tablespoons Margarine
4 tablespoons Chopped Onion
1 1/2 teaspoons dried Sage – a little more, a little less – however you prefer
Salt and Pepper to taste
In a bowl combine the breads and rice. In a large iron skillet, saute the celery and onion in butter until tender. Add the breads/rice, sage, salt and pepper. Mix well.
Place in a 350 degree oven for 20-30 minutes.
After it has cooked for about 15 minutes, check to be sure the stuffing is still moist. Pour extra broth evenly on the top only if needed.
This is seriously delicious!
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