Makes 8 cups
- ¼ cup butter, in all
- 1 large onion, chopped
- 4 green onions, chopped
- 2 stalks celery, chopped
- 4 cups crumbled cornbread
- salt and pepper
- ½ cup chopped fresh parsley
- 4 large eggs, lightly beaten
- up to 1 quart chicken or turkey stock
Preheat oven to 350° F.
Sauté onions and celery in 2 tablespoons butter until wilted, not browned, about 7 minutes.
Add cornbread to a large bowl; mix in sautéed vegetables, salt, pepper, and parsley. Add beaten eggs; toss. Add chicken or turkey stock until moist but not soggy.
Pat mixture into a buttered 9x13-inch casserole dish (it should make a 1-inch layer in the pan). Dot with remaining butter; bake until golden brown and set in the center, about 45 minutes. Serve with turkey.
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