Ingredients

• 9 cups cornbread crumbs
• 7 cups small dried bread cubes
• ½ teaspoon pepper
• 2 cups rounded tablespoon poultry seasoning
• 2 cups broth (milk or water)
• 4 raw eggs (beaten)
• 3 hardboiled eggs

Directions

• Directions
• Cut bread into small cubes and leave out for 2 to 4 days to dry out hard or dry it in the oven.
• Crumble the cornbread as small as possible and mix with bread cubes.
• Cook the onion and celery over low heat until onion is soft but not yet brown.
• Blend seasonings with bread crumbs and cubes.
• Add onion, celery, and fat (or butter).
• Pour liquid and beaten eggs over the surface, stirring lightly.
• Add chopped hard-boiled eggs. Add more seasoning, if desired.
• Add salt, if necessary. If not stuffed into turkey, cook in a pan or in the oven at 350 F. for 1 to 1 ½ hours.