Old Fashioned Cornbread Dressing - cooking recipe

Ingredients

3 - 3 1/2 cups cornbread cubes (not Jiffy, used your favorite recipe but double the eggs called for in the recipe)
1/2 loaf French bread, pulsed in the food processor
8 -10 ounces pepperidge farm herb seasoned stuffing mix
1/3 cup grated carrot
1/2 cup finely chopped green onion
1/4 cup finely diced green pepper
1/4 cup finely diced celery
1/4 cup finely chopped pecans
1 cup cream-style corn
1 tablespoon dried parsley or 1/4 cup fresh parsley
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon garlic pepper seasoning
3 -4 eggs
1/2 cup melted butter, divided
2 - 2 1/2 cups chicken broth

Preparation

Grease a 4-quart casserold dish; set aside.
Preheat oven to 350 degrees.
In large mixing bowl, add all ingredients except the raw eggs, melted butter and chicken broth. Toss to mix well.
Add the raw eggs, 1/4 cup of the melted butter and chicken broth. Knead together until mixture holds together.
Turn into greased casserole dish and pat top to smooth.
Poor remaining 1/4 cup melted butter over top.
Cover and bake in preheated overn for 1 hour.
Remove from oven, uncover and let sit for 10 minutes before serving. Do not overcook or dressing will dry out.