6 c. cornbread crumbs
4 c. bread crumbs
3/4 qt. stock, milk or water
1 c. chopped onion
2 c. chopped celery
3/4 stick butter
1/2 c. chopped green onion
2 tsp. chopped parsley
4 eggs, well beaten
2 tsp. salt
1 tsp. pepper
1 1/4 qts. stock, milk or water, approximately

Soak cornbread and bread crumbs in stock. Saute onion and celery in butter until golden brown. Combine crumbs and onion. Mix with eggs and seasonings. Add approximately 1 1/2 quarts stock to thoroughly moisten. Mix well. Bake in 325 degree oven for 1 hour. Yield: about 12 cups.