Cornbread Dressing

Name: Cornbread Dressing
Ingredients: 1 pan of your favorite cornbread; 3 squash (yellow or patty cake summer variety) or 3 eggplants, peeled and chopped (if not available); 1 onion, chopped; 1 bell pepper, chopped; 1 hot pepper, chopped; 3 stalks celery; 1 tablespoon Crisco shortening; 1 teaspoon salt; 1 teaspoon pepper; 1 tablespoon finely chopped pecans; 1 (6 1/2 ounce) jarraw oysters (optional); 3 (10 3/4 ounce) cans chicken and rice soup; 6 hard-boiled eggs, mashed

13 ingredients

5 steps

Ingredients

1 pan of your favorite cornbread
3 squash (yellow or patty cake summer variety) or 3 eggplants, peeled and chopped (if not available)
1 onion, chopped
1 bell pepper, chopped
1 hot pepper, chopped
3 stalks celery
1 tablespoon Crisco shortening
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely chopped pecans
1 (6 1/2 ounce) jarraw oysters (optional)
3 (10 3/4 ounce) cans chicken and rice soup
6 hard-boiled eggs, mashed

Directions

1

Cook squash, onion, bell pepper, hot pepper, Crisco and celery in 1 cup of water until soft.
2

Mix in with cornbread broken up into pieces or crumbed.
3

Add salt and pepper, pecans, oysters eggs and soups; mix well.
4

You can stuff this into a chicken or turkey (cleaned and cold) an bake and the leftovers can go into a separate casserole dish.
5

Bake at 350F in dish for 40 minutes.