1 Cup Onions (diced)
2 Cups Vegetable Stock
4 Cups Celery (diced)
1T Garlic (minced)
1 Cup Olive Oil
9 Cups Jalapeño Cornbread (1-inch cubes)
7 Cups French Bread (1-inch cubes)
½t White Pepper
2t Poultry Seasoning
1. Sauté onions and celery and garlic in olive oil until translucent. Add cornbread and French bread cubes. Mix with seasoning.
2. Add stock and eggs and salt and pepper. Remove from heat and put into pan.
3. Bake in oven at 325 degrees F for 20 minutes. Remove from oven and serve hot.