Dis is a delightful dish. It is so easy to fix,
I garontee!
| 3 cups crumbled 2-day-old cornbread | 1 cup chopped onion |
| 3 cups crumbled stale bread or toast | ½ cup chopped green onions |
| 2 cups Chicken Stock | ½ teaspoon crushed dried mint |
| ¼ cup vegetable oil | Salt to taste |
| ½ cup chopped fresh parley | Ground cayenne pepper to taste |
| ½ cup chopped celery |
Preheat the oven to 325degrees. 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 medium-sized skillet, heat the oil and
sauté the parsley, celery, onions, and green onions until the onions
are clear, then pour into the bowl with the bread. Add the mint, salt,
and pepper and mix well. Pour into a 9x9 inch greased casserole dish,
or stuff a hen or turkey, and bake for 60 minutes or until the bird is
done.