David's Dressing Recipe:
2/3 cup minced onion
2 cups minced celery
1 - 2 quarts of day old, grated cornbread
1 quart of day old, grated biscuits
8 slices of day old, grated toast (optional)
2 tsp cup dried parsley flakes
2 tsp poultry seasoning
2 tsp ground sage
1-2 tsp coarse ground pepper
1 tsp sea salt (optional)
1 tsp garlic powder (optional)
1/2 stick margarine
4 cans chicken broth (14.5 oz each)
4 Boiled eggs, chopped
Preheat oven to 400 degrees F.
Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a large mixing bowl. Add melted margarine to mixture. Stir until well blended.
Add chicken broth to dry ingredients and mix well. Dressing should have a wet but not soupy consistency like a quick bread batter.
Press mixture evenly into two (8 x 8 inch) buttered pans.
Bake uncovered for 1 hour+, until lightly brown on the top.