Cornbread Dressing

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: 1 hr 10 mins
• 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 1/2ounce) jar  raw  oysters (optional)
• 3 (10 3/4ounce) 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.