Meso’s Down Home Oyster Dressing

Begin to save cornbread and biscuits or loaf bread and keep in freezer a few weeks before holiday if you can. If not just (toast in oven) fresh bread. On day of preparation. In a large bowl crumble 4 cups of cornbread and 2 cups biscuit or loaf bread. Top with chopped onion, chopped pepper, chopped celery and chopped bell peppers. Pour in 1 & ½ quarts of chicken bone broth or plain chicken broth and let stand for 10 to 15 minutes. After that, add in all other ingredients except the beaten eggs. Mix well but lightly don’t break up the ingredients too much or lose the integrity of ingredients. Taste, and if salt or another ingredient is needed, add at this time. If pleased with overall taste, add eggs. Mix one last time then turn out into greased/oiled or buttered pan. Bake at 350 degrees for approximately 25 to 35 minutes or until edges are crispy and browned but top should be moist and golden. To spoon out serve very warm to hot (my favorite). To cut squares let cool down to just warm.