Crumble cornbread & toast together, add sage & thyme. Add butter to cornbread mixture.
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.
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.
Pour into 13 x 9 casserole dish and bake at 350 until set 45-90 minutes. Should remain moist.
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.
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