Recipe Jim's Cornbread Stuffing (Thanksgiving)

Required Ingredients:

• 6 eggs
• 3 (14.5 ounce) cans chicken broth
• 1/2 cup butter
• 1/2 cup chopped green bell pepper
• 1 onion, chopped
• 3 stalks celery, chopped
• 6 cups crumbled cornbread
• 6 (6 ounce) cans black olives
• 1 (8 ounce) can water chestnuts, drained and chopped
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon rubbed sage
• 1 tablespoon poultry seasoning

Preparing/Cooking:

• Place eggs in saucepan and cover with water.
• Bring to boil.
• Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes.
• Remove from hot water; cool, peel and chop.
• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease one 9x13 inch baking dish.
• In a 2 quart pot, combine the chicken stock, butter, bell pepper, onion and celery.
• Bring to boil and simmer until vegetables are tender.
• In a large bowl, combine the cornbread, eggs, olives, chestnuts, salt, pepper, sage and poultry seasoning.
• Pour broth over cornbread and mix thoroughly.
• Place stuffing in baking dish; bake for 60 to 75 minutes or until edges begin to brown.

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