Recipe Source: Down Home Soul Food Cooking Blog
2 large onions, diced
6-8 c. cornbread, crumbled
6 large biscuits, crumbled
1 c. sweet milk
6 eggs, beaten
1 stick butter, melted
1 T. sage, or to taste
1 T. poultry seasoning, or to taste
4 cans chicken broth
salt and pepper to taste
Preheat oven to 400 degrees. Mix crumbled cornbread and biscuits with sage, poultry seasoning, salt, pepper and onions. This can be done several hours before cooking to allow to dry out and let flavors meld together (you can even do this the day before for even better results). Beat eggs and mix with milk, melted butter and chicken broth.
Pour liquid mixture over bread mixture and mix well. Dressing batter should be very moist, almost soupy. Add more chicken broth as needed to achieve the right consistency.
Spray baking pans with non-stick cooking spray. Pour raw dressing into baking pans and bake until golden brown.