| Prepare ahead of time
the cornbread, biscuits & boiled eggs. (I always prepare a week or
two before and freeze)
Melt
butter in saucepan, add celery and onion. Cook until vegetables are
tender. Set aside. *
Crumble the bread and cornbread in
large bowl. (I put the bread in the food processor). Add the
raw eggs and vegetables and stir. Add chicken broth until mixture is
almost soupy. Stir in the chopped boiled eggs. Season.
Bake at 350º for about 1 hour, or
until center is done. *My mother always cooked the
vegetables in a large pan of chicken broth, using the broth in the
stuffing. |
