Cornbread Dressing

Submitted by Margie Brock

"We have been using this recipe for many years--it is a favorite, although I no longer stuff it inside the birds any more. It is very moist and tasty, also very good stuffed into stuffed bell peppers."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Serves: 6

ingredients

• 1 pan of your favorite cornbread
• 3 squash (yellow or patty cake summer variety) or 3 eggplants, peeled and chopped (if not available)
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 hot pepper, chopped
• 3 stalks celery
• 1 tablespoon Crisco shortening
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon finely chopped pecans
• 1 (6 1/2 ounce) jar raw oysters (optional)
• 3 (10 3/4 ounce) cans chicken and rice soup
• 6 hard-boiled eggs, mashed

directions

1. Cook squash, onion, bell pepper, hot pepper, Crisco and celery in 1 cup of water until soft.
2. Mix in with cornbread broken up into pieces or crumbed.
3. Add salt and pepper, pecans, oysters eggs and soups; mix well.
4. You can stuff this into a chicken or turkey (cleaned and cold) an bake and the leftovers can go into a separate casserole dish.
5. Bake at 350°F in dish for 40 minutes.