Southern-style cornbread dressing with celery, green onions, bacon, chicken livers and chopped hard-boiled eggs.
4 strips of bacon
2 cups chicken livers
6 celery ribs, chopped
6 green onions, chopped
4 cups cornbread, crumbled
1 cup water
4 large eggs, hard-boiled and chopped
1/4 cup vegetable oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
- Preheat oven to 350°F (175°C).
- Fry strips of bacon until crisp. Remove from the skillet and drain on paper towels. Fry chicken livers in the skillet; remove, drain, and chop. Cook celery and green onions in the skillet until tender.
- In a mixing bowl crumble cornbread and moisten with water. Combine with the crumbled bacon, livers, celery, onions, chopped hard-boiled eggs, oil, salt, pepper, and garlic powder. Turn into a baking dish. Bake, covered, for 1 hour, stirring occasionally.
Makes 10 servings.