3 c 2-day old crumbled cornbread
3 c Stale bread or toast
2 c Chicken stock
1/4 c Vegetable oil
1/2 c Chopped fresh parsley
1/2 c Chopped celery
1 c Chopped onion
1/2 c Chopped green onion
Salt to taste
Cayenne pepper to taste Or
Tabasco sauce to taste
Preheat oven to 325 F. Mix the crumbled cornbread and bread together
in a large mixing bowl, pour in the stock, and set aside. Over
medium-high heat in a med. sized skillet, heat the oil and saute the
parsley, celery, onions, and green onions until the onions are clear,
then pour into the bowl with the bread. Add the salt and pepper or
hot sauce and mix well. Pour into a 9 x 9 inch greased casserole
dish, or stuff a hen or turkey, and bake for 60 minutes, or untill
bird is done. Yield: enough for large hen and a little extra. If
you like, add drained chopped oysters, 1 lb. thin sliced smoked
sausage, or both. Add chopped walnuts if you like.
Yields
10 servings
