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
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.
