Pan of cornbread
4 slices bread
1 ½ cups chopped celery
2 tsp. dried parsley flakes
1 cup chopped onions
1 tsp. sage
Black pepper to taste
4 to 6 eggs
Chicken stock
Bake a pan of cornbread and set aside to cool. Crumble 4 slices of bread into large mixing bowl. Add celery, parsley flakes, onions, sage and black pepper. Then add chicken stock* and crumbled corn bread. Beat in 4 to 6 eggs and bake in 250 degree oven.
It’s hard to say how much chicken stock. I usually boil the neck and giblets in a 2 qt. Saucepan which probably gives me about 1 ½ quarts of broth and then I add a can of chicken broth. If you’re going to stuff it into a turkey to cook it, it needs to be a thicker consistency than if you’re going to bake it in a pan. If you bake it in a pan, you’ll also need to add some butter or margarine while it’s cooking.