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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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We have been using this recipe for many years-it is a favorite, although I no longer stuff it inside the birds any more. It is very moist and tasty, also very good stuffed into stuffed bell peppers. Ingredients:
1 pan of your favorite cornbread |
3 squash (yellow or patty cake summer variety) or 3 eggplants, peeled and chopped (if not available) |
1 onion, chopped |
1 bell pepper, chopped |
1 hot pepper, chopped |
3 stalks celery |
1 tablespoon crisco shortening |
1 teaspoon salt |
1 teaspoon pepper |
1 tablespoon finely chopped pecans |
1 (6 1/2 ounce) jar raw oysters (optional) |
3 (10 3/4 ounce) cans chicken and rice soup |
6 hard-boiled eggs, mashed |
Directions:
1. Cook squash, onion, bell pepper, hot pepper, Crisco and celery in 1 cup of water until soft.
2. Mix in with cornbread broken up into pieces or crumbed.
3. Add salt and pepper, pecans, oysters eggs and soups; mix well.
4. You can stuff this into a chicken or turkey (cleaned and cold) an bake and the leftovers can go into a separate casserole dish.
5. Bake at 350°F in dish for 40 minutes.
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