Cornbread Stuffing

6 cups crumbled cornbread
4 cups crumbled biscuits
1/2 cup butter or margarine
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped fresh parsley
2 tsp dried sage leaves
1/2 tsp dried thyme leaves
1/2 tsp pepper
4 cups chicken broth


Heat oven to 375 degrees. Grease a 13 x 9-inch baking dish or pan. Melt butter in a large skillet over medium-high heat. Add onions and celery; cook until tender, stirring occasionally.

In a large bowl, combine the onion mixture, crumbled cornbread and biscuits (or bread cubes), and all remaining ingredients; mix well. Spoon into greased baking dish.

Bake at 375 degrees for 45 to 50 minutes or until golden brown.
Serves 12.