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Grandma Sutton's Cornbread Dressing/Stuffing

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“From my Mother-in-Law's private recipe book. Great down-home cooking.”
READY IN:
40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 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

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.

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