Spread cornbread and biscuit crumbs on an ungreased baking sheet. Bake at 300 degrees for 15 minutes, until crumbs are toasted, stirring twice. Set aside. Sauté celery and onion in butter over medium heat until tender; remove from heat. In a large bowl, combine celery and crumb mixtures with seasonings. Stir in broth and milk; toss to mix. Spoon into a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for one hour, or until golden.
Tip: Don't let day-old bread go to waste! Cut it into cubes, pack into freezer bags and freeze…it's perfect for making a savory stuffing or herbed salad croutons.
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