Mary Stagg's Cornbread Dressing

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

Preparation

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.