1 pone cornbread
2 c. celery, finely chopped
2 c. onion, finely chopped
1 stick butter
1/2 c. parsley, chopped
1 c. green onion, chopped
1/2 c. cooked rice
1 tsp. baking powder
4 or 5 eggs, beaten
Salt, pepper, and cayenne
2 or 3 boiled eggs
Chicken broth

Prepare cornbread from a good recipe. Saute celery and onions in butter until tender. Crumble cornbread and sauteed vegetables. Add parsley, green onion, and rice. Season to taste with salt, pepper, and cayenne. Add baking powder and raw eggs. Add enough chicken broth until dressing is the consistency of uncooked cornbread; mix well. Add crumbled boiled eggs and mix well. Pour into greased baking dish and bake at 400 degrees until lightly browned. Serve with baked turkey or chicken.