Cornbread Stuffing

4 cup crumbled corn bread
3 cup crumbled biscuits
1-1/2 cup cooked rice
1/4 cup chopped instant onion
1/2 cup water
1 1/2 cup chopped celery
1 teaspoon pepper
1 teaspoon parsley
1/4 teaspoon poultry seasoning
1 teaspoon season all
5 teaspoon chicken seasoned stock base
1 1/2 cup hot water
1 egg
1/2 cup milk
1/2 cup butter, melted

Preheat oven to 375 degrees F. Combine cornbread, biscuits and rice. Soak onions in 1/2 cup water for 10 minutes. Add bread mixture along with celery, pepper, parsley, poultry seasoning and season all. Dissolve seasoned stock in hot water. Beat egg. Stir in milk. Add liquids and butter to bread mixture. Mix well. Add additional liquid if stuffing seems dry. Bake in buttered 3 quart baking dish.

Serves 10.