Cornbread Dressing For A Crowd

• 2 cups water
• 2 large onions, chopped
• 1-1/2 cups chopped celery
• 1-1/2 cups minced fresh parsley
• 1 cup butter, cubed
• 1 teaspoon ground nutmeg
• 2 loaves (1-1/2 pounds each) bread, toasted and cubed
• 12 cups cubed cornbread, toasted
• 10 large eggs, lightly beaten
• 10 hard-boiled large eggs, chopped
• 5 cups cubed cooked chicken
• 2 cans (14-1/2 ounces each) chicken broth

1. In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. In several large bowls, combine the bread, cornbread, uncooked eggs, hard-boiled eggs, chicken, broth and onion mixture.
2. Divide among four greased 3-qt. baking dishes. Bake, uncovered, at 350u0b0 for 45-50 minutes or until a thermometer reads 160u0b0.

water, onions, celery, parsley, butter, ground nutmeg, loaves, cubed cornbread, eggs, eggs, chicken, chicken broth

Taken from www.tasteofhome.com/recipes/cornbread-dressing-for-a-crowd/ (may not work)