Categories: Breads

Ingredients

• 1 large skillet of cornbread
• 1 loaf white bread
• 1 dozen eggs
• 3 or 4 stalks celery, chopped fine
• 2 or 3 onions, chopped fine
• salt
• pepper
• sage- start with 3 T, crushed
• poultry seasoning
• boiling hot turkey broth (chicken will do)- made from giblets, parts, etc.
• large roasting pan

Directions

1. 2 or 3 days prior: make cornbread and get bread and set out to dry in pans.

2. Crumble it as it drys, when dry, mix together in a large bowl.

3. Day of: In a medium saucepan, cook celery and onion in water to cover until tender.

4. Pressure giblets in water and have the broth seasoned with salt and pepper, keep boiling hot.

5. Spray large roaster with Pam or such.

6. Stir in sage and poultry seasoning into crumb mixture in bowl.

7. Pour dry crumb mixture in roaster pan.

8. Make a well in the center of the crumb mixture.

9. Crack eggs in a couple at a time and beat into mixture.

10. Pour hot celery/onion broth in and stir. This helps to start cooking the eggs.

11. Add turkey broth and stir in enough until the mixture is the consistency of cornbread batter.

12. Taste for turkey flavor and sage and salt. Add as necessary. Can add bits of turkey.

13. Bake uncovered for about 1 1/2 hours at 325 degrees F.

14. Might take more or less time. Check, but don’t overcook.

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