Grandma Sutton's Cornbread Dressing/Stuffing

• 12 cups cornbread, dried and crumbled
• 1 cup celery, chopped
• 34 cup green onion top, chopped
• 4 hard-boiled eggs, chopped
• 1 tablespoon parsley, chopped
• 10 cups chicken stock
• salt and pepper
• stock, from turkey can be made and used

1. Bake Cornbread the day before and allow it to dry.
2. Preheat oven at 375 degrees.
3. Crumble cornbread.
4. In a big bowl, combine all ingredients in order given.
5. Add enough liquid to make ingredients to the consistency of unbaked cornbread.
6. Bake in an oven-proof 13" x 9" baking dish for 30 minutes.
7. Check at 30 minutes and bake until desired moistness is reached.

cornbread, celery, green onion, eggs, parsley, chicken, salt

Taken from www.food.com/recipe/grandma-suttons-cornbread-dressing-stuffing-509972 (may not work)