Grandma Sutton's Cornbread Dressing/Stuffing

Submitted by Bonnie Sutton

"From my Mother-in-Law's private recipe book. Great down-home cooking."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 12

ingredients

• 12 cups cornbread, dried and crumbled
• 1 cup celery, chopped
• 3⁄4 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

directions

1. Bake Cornbread the day before and allow it to dry.
2. Preheat oven at 375 degrees.
3. Crumble cornbread. In a big bowl, combine all ingredients in order given. Add enough liquid to make ingredients to the consistency of unbaked cornbread.
4. Bake in an oven-proof 13" x 9" baking dish for 30 minutes. Check at 30 minutes and bake until desired moistness is reached.