Ingredients:

• 1 cup coarsely chopped pecans

• ¼ cup finely chopped parsley

• 2 tsp salt

• 1 tsp pepper

• ¼ tsp cayenne pepper

• ¼ tsp dried thyme

• 1 bunch green onions

• 4 pkgs. cornbread (prepared)

• 1 stick butter

• 1 generous cup each of chopped green pepper, celery, and onions

• 2 hard cooked eggs, coarsely chopped

• 2 raw eggs, beaten

• 2 cans chicken broth
   
  

Preparation:

1. Cook cornbread mixed with first seven ingredients at least 3 days before to allow bread to stale.

2. Melt half of the butter and, over very low heat, cook the green pepper, celery and onions until wilted. Add to the crumbled bread mixture. Mix in the hard cooked eggs, then fold in the raw eggs.

3. Melt the remaining butter with the chicken broth and use to moisten the dressing. Put into a greased baking dish and bake at 350 for 45-50 minutes.