Cornbread Stuffing
At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made. —Patty Kierce, Weir, Texas
Ingredients
- 1 cup water
- 1 large onion, chopped
- 3/4 cup chopped celery
- 3/4 cup minced fresh parsley
- 1/2 cup butter, cubed
- 1/2 teaspoon ground nutmeg
- 1 loaf (1-1/2 pounds) bread, toasted and cubed
- 6 cups cubed cornbread, toasted
- 5 large eggs, lightly beaten
- 5 large hard-boiled large eggs, chopped
- 2-1/2 cups cubed cooked chicken
- 1 can (14-1/2 ounces) chicken broth
