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12 cups (3 quarts) 3/4- to 1-inch chunks stale, dry corn bread (use your favorite recipe; see headnote) 6 slices stale, dry firm-textured white bread, cut into 1/2- inch cubes (see headnote) 2 cups coarsely chopped toasted pecans (see Note above) 1/2 cup coarsely chopped parsley 1 pound [...]
Read the recipe at epicurious.com
