Southern Cornbread Stuffing

Modified by Leanne H.

Soak:
6 C. broken cornbread
4 C. broken bread
4 C. stock (or 2 bouillon cubes with 4 cups water and 1 "tea" bag) Sidenote: Here in Holland our bouillon cubes are larger, so I think you would have to use 4 bouillon cubes for 4 cups of water. I use a herb-filled "tea" bag. I'm not sure if they have those in the States, but you could make this recipe without it.

Sauté:
1-½ C. chopped onion
1-½ C. chopped celery
1/3 C. oil

Combine all the above ingredients with:
4 eggs
¾ t. sage
¾ t. thyme
1-½ t. marjoram
8 t. parsley (dried) or 1/2 C. chopped fresh parsley
¾ t. white pepper

Add:
4 more C. stock (or 2 bullion cubes with 4 cups water) Sidenote: Once again, here in Holland our bouillon cubes are larger, so I think you would have to use 4 bouillon cubes for 4 cups of water.

Bake in shallow, lightly greased pan, uncovered, at 325 degrees F for 1 hour.
Yield: 12 cups

This recipe can be baked and frozen, and then defrosted and reheated without it becoming dry.