You may also like
Categories:Viewed: 24 - Published at: a year ago
Ingredients
- 12 cups cornbread, dried and crumbled
- 1 cup celery, chopped
- 34 cup green onion top, chopped
- 4 hard-boiled eggs, chopped
- 1 tablespoon parsley, chopped
- 10 cups chicken stock
- salt and pepper
- stock, from turkey can be made and used
Method
- Bake Cornbread the day before and allow it to dry.
- Preheat oven at 375 degrees.
- Crumble cornbread.
- In a big bowl, combine all ingredients in order given.
- Add enough liquid to make ingredients to the consistency of unbaked cornbread.
- Bake in an oven-proof 13" x 9" baking dish for 30 minutes.
- Check at 30 minutes and bake until desired moistness is reached.
