Lunch: Corn Bread Stuffing Recipe

Ingredients

1 cup water
1 large onion, chopped
3/4 cup chopped celery
3/4 cup minced fresh parsley
1/2 cup butter, cubed
1/2 teaspoon ground nutmeg
1 loaf (1-1/2 pounds) bread, toasted and cubed
6 cups cubed corn bread, toasted
5 large eggs, lightly beaten
5 large hard-cooked eggs, chopped
2-1/2 cups cubed cooked chicken
1 can (14-1/2 ounces) chicken broth

Instructions

In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, corn bread, eggs, hard-cooked eggs, chicken, broth and onion mixture.
Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350 ° for 45-50 minutes or until a thermometer reads 160 °.

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