Mary Stagg's Cornbread Dressing

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

Ingredients:

2 box(es) jiffy cornbread prepare as directed on box

6-8 slice(s) whole wheat bread toasted

2-2.5 pound(s) ground chuck sauted & browned

2-2.5 pound(s) ground pork sauted & browned

4 cup(s) onions chopped

1/2 bunch(es) celery chopped

1 cup(s) parsley chopped

1 bell peppers chopped

salt, pepper, tony's to taste

2 teaspoon(s) garlic crushed

1 envelope(s) lipton onion soup

1/2 teaspoon(s) thyme

1 teaspoon(s) sage

6 eggs

1 stick(s) butter

3 bunch(es) green onions chopped

4 cup(s) chicken broth

2-6 cup(s) water as needed

Directions:

1. Crumble cornbread & toast together, add sage & thyme. Add butter to cornbread mixture.
2. After meat is browned, add onions, celery and bell pepper and cook down. Add onion soup envelope & stir. Add chicken broth and simmer for about 30-45 minutes. Use kitchen bouquet if not brown enough.
3. Combine cornbread & meat mixtures. Add water as needed until the right consistency (may be a little soupy). Add beaten eggs. Start w pour and add more if you think you need it. Add 3 bunches of green onions & 1/2 bunch parsley. Add Tony Chachere's seasoning, black pepper & salt to taste. Add more sage, etc if needed at this time.
4. Pour into 13 x 9 casserole dish and bake at 350 until set 45-90 minutes. Should remain moist.
5. NOTE: Can also add drained chopped oysters. We usually make 1/2 w oysters and half without. May need to add more bread if too soupy.

By RecipeOfHealth.com