Ingredients
2 cups water2 large onions, chopped1-1/2 cups chopped celery1-1/2 cups minced fresh parsley1 cup butter, cubed1 teaspoon ground nutmeg2 loaves (1-1/2 pounds each) bread, toasted and cubed12 cups cubed cornbread, toasted10 large eggs, lightly beaten10 hard-boiled large eggs, chopped5 cups cubed cooked chicken2 cans (14-1/2 ounces each) chicken broth
Preparation
In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. In several large bowls, combine the bread, cornbread, uncooked eggs, hard-boiled eggs, chicken, broth and onion mixture.
Divide among four greased 3-qt. baking dishes. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.
