Old Fashioned Cornbread Dressing

• cornbread cubes (not Jiffy, used your favorite recipe but double the eggs called for in the recipe)3 - 3 1⁄2 cups
• French bread↗1⁄2 loaf

  pulsed in the food processor

• pepperidge farm herb seasoned stuffing mix8 -10 ounces
• grated carrot1⁄3 cup
• green onion1⁄2 cup

  finely chopped

• green pepper1⁄4 cup

  finely diced

• celery1⁄4 cup

  finely diced

• pecans1⁄4 cup

  finely chopped

• cream-style corn↗1 cup
• dried parsley or 1/4 cup fresh parsley↗1 tablespoon
• oregano↗1⁄2 teaspoon
• thyme↗1⁄2 teaspoon
• sage↗1⁄2 teaspoon
• garlic pepper seasoning1⁄2 teaspoon
• eggs↗3 -4
• cup melted butter, divided1⁄2
• cups chicken broth↗2 - 2 1⁄2

Step-by-step instructions

1. 1

   Grease a 4-quart casserold dish; set aside.

2. 2

   Preheat oven to 350 degrees.

3. 3

   In large mixing bowl, add all ingredients except the raw eggs, melted butter and chicken broth. Toss to mix well.

4. 4

   Add the raw eggs, 1/4 cup of the melted butter and chicken broth. Knead together until mixture holds together.

5. 5

   Turn into greased casserole dish and pat top to smooth.

6. 6

   Poor remaining 1/4 cup melted butter over top.

7. 7

   Cover and bake in preheated overn for 1 hour.

8. 8

   Remove from oven, uncover and let sit for 10 minutes before serving. Do not overcook or dressing will dry out.