4 cups crumbled cornbread
2 cups crumbled toast crumbs
4 1/2 cups chicken, turkey or pork stock
3 strips of bacon, fried crisp and crumbled
3 boiled eggs 1 cup grated or finely chopped celery
1/2 cup grated or finely chopped onion
1/2 cup grated or finely chopped bell pepper
salt & pepper to taste
Mix cornbread with bread crumbs and add boiling stock. Cover and allow to sit for 5 to 10 minutes. Added chopped boiled eggs, bacon, celery, onion, bell pepper. If the stock and bread are already seasoned, you may not need the salt & pepper. Add it if you wish. Bake in a well greased pan at 375 for 30 to 40 minutes. Makes about 8 cups.
Variation: peel 1 pound of fresh shrimp. Cut into bite sized pieces and add just ahead of the boiling stock. Make the stock with the shrimp shells :)