Ingredients
- 1 boiled chicken, de-boned, broth reserved
- 8 C. cornbread, crumbled. (after it is baked, I let it sit out all night- it just seems to do better)
- 4 pieces toast, crumbled
- 2 bunches green onions, chopped
- 1 bell pepper, chopped, (sometimes I use 1/2 green and 1/2 red, for the color)
- 1 stalk of celery chopped, including leaves
- 1 yellow or white onion, chopped
- 1 lg. Gala or Granny Smith apple, grated, not peeled
- 1-2 jalapeno peppers, take out the seeds and chop very fine, adjust the amount of jalapeno depending on your taste
- about 6 C. of chicken stock (add as much as you want to make it the consistency your family likes)
- 6 boiled eggs, chopped
- 6 raw eggs, beaten
- 1 sm. jar diced pimentos
- 1 stick margarine
- 1 Tbs. sage
- salt and pepper to taste
Description
This Has Become My Most Asked For Side Dish At Any Holiday Meal.
Recipe4Living
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter