5 1/2 cups stale cornbread, crumbled
1 1/2 cups cubed toast
1 cup coarsely chopped pecans
1/4 cup chopped parsley
2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. dried thyme
8 Tbsp. (one stick) unsalted butter
1 cup each: chopped green pepper and celery
3/4 cup chicken stock
2 eggs, beaten
2 hard boiled eggs, coarsely chopped
Mix cornbread, toast, pecans, parsley and seasonings. Melt half the butter and cook peppers and celery until wilted; add to bread mix. Mix in the hard cooked eggs, then fold in the raw eggs. Melt remaining butter with chicken stock and moisten the dressing. Place in a greased dish and bake, covered at 350º for 45 minutes. Serves 8.
If your family hasn't had Cornbread Dressing before, they'll want you to fix this one from now on! It makes good sandwiches too! Slater two pieces of bread with Miracle Whip, lay on a big slab of cold dressing, pepper it good and son it don't get no better than this! Redneck heaven!
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