Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook and crumble cornbread and biscuits 2 days ahead and allow to dry out. boil and chop 6 eggs. saute chopped onion and chopped celery in butter until clear. (you can boil and chop the eggs and sauté onion and celery the day before serving). in extra-large bowl mix everything together (except cornbread and biscuits). mix well and stir in crumbled cornbread and biscuits. butter 2 9 x 13 roasting pans. bake at 375 for 45 minutes to 1 hour. serves 30-35. i like to cook until the sides are brown and crusty, so, depending on your oven you may want to bake for 15 -20 minutes longer.

Target recipe: cook onion and celery in some unsalted butter until they are soft, do not brown. remove from heat. crumble the cornbread and toast into a large bowl, add the onion mixture and mix well. add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy. add the egg, salt and pepper, mix well. turn the mixture into a baking dish and smooth with a spoon. bake at 350: until golden brown on top.