Recipe by Memily Giraffe
This stuff is heart stopping. It's been passed down from my great-great grandmother and our family covets it. Strictly Thanksgiving fare (or Christmas...) and Arkansas' finest. *Don't stuff a turkey with this. Made to be baked in a casserole.
- 8 cups cornbread, cubed
- 2 cups white bread, cubed
- 3 1⁄2 cups celery, finely diced
- 1 1⁄2 cups onions, finely diced
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon parsley flakes
- 6 eggs
- 1⁄2 cup butter
- 1 1⁄2 cups chicken broth, canned broth is o.k (or more if it looks too dry, it will set as it cooks)
Directions See How It's Made
- Gently saute onion and celery in butter until tender, do not overcook. Fold into bread/ cornbread mixture using a large mixing bowl. Add herbs and seasonings, toss to mix.
- Beat eggs, add to cooked chicken broth. Mix with all other ingredients.
- Bake at 350 degrees for 1 hour. You can make 1 large casserole or 2 in smaller containers, foil or glass. Freezes well.