2 qt. cornbread crumbs
1/2 c. chopped onion
1/2 c. chopped green peppers
1/2 c. diced celery
1/2 c. butter
6 hard cooked eggs
1/2 c. pimento, chopped fine
Salt and pepper
Chicken or turkey stock

Crumble cornbread into small pieces. Saute onions, green peppers and celery in butter. Add to the cornbread the chopped hard cooked eggs and chopped pimento. Season with salt and pepper; moisten with stock. Cook dressing in a pan at 350 degrees until brown.