Jim's Cornbread Stuffing

Method5 steps · about 1 hr 40 min

1. 1

   Step 1: Place eggs (6) in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.

   Hard-boil eggs · 12 minUses 6 eggs

2. 2

   Step 2: Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.

3. 3

   Step 3: In a 2 quart pot, combine the chicken stock, butter (½ cup), bell pepper, onion (1) and celery (3 stalks). Bring to boil and simmer until vegetables are tender.

   Uses 3 (14.5 ounce) cans chicken broth · ½ cup butter · ½ cup chopped green bell pepper · 1 onion, chopped · 3 stalks celery, chopped

4. 4

   Step 4: In a large bowl, combine the cornbread, eggs (6), olives, chestnuts, salt (1 ½ teaspoons), pepper, sage and poultry seasoning (1 tablespoon). Pour broth over cornbread and mix thoroughly.

   Uses 6 eggs · 3 (14.5 ounce) cans chicken broth · ½ cup chopped green bell pepper · 6 cups crumbled cornbread · 1 (6 ounce) can black olives · 1 (8 ounce) can water chestnuts, drained and chopped · 1 ½ teaspoons salt · 1 teaspoon ground black pepper

5. 5

   Step 5: Place stuffing in baking dish; bake for 60 to 75 minutes or until edges begin to brown.

   Bake stuffing · 75 min