Cornbread Dressing

8 T butter
8 oz. smoked Ham, cut into 1/2 in. cubes
2 celery ribs with leaves, chopped
1 C chopped scallions
10 C coarsely crumbled Cornbread, dried overnight
1 C toasted and chopped pecans
2 eggs, beaten
1 t. poultry seasoning
1 t. sage
1/2 t. salt
1/4 t. black pepper
2 1/2 C turkey stock or chicken broth

In a large skillet, melt the butter over medium heat. Add ham and celery and
cook until celery softens, about 5 minutes. Add scallions and cook until wilted,
about 3 minutes. Scrape into a large bowl.
Stir in cornbread, pecans, eggs and seasonings. Stir in enough stock to moisten 
dressing, about 2 C. Place in a buttered baking dish. Drizzle with an additional 
1/2 C stock, cover and bake at 350 degrees or until heated through.