Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large saucepan, bring the chicken broth to a boil.
3. In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
4. Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
5. To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
6. Bake in preheated oven for 1 hour, or until set and well browned.