Ingredients
1 pan of cornbread
1 medium onion diced
2 celery ribs diced
Sage to taste
2 hard boiled eggs diced
2 raw eggs
8 saltine crackers
2 pieces toasted sandwich bread
1 can cream of chicken soup
chicken stock
butter
salt and pepper to taste
Preparation
Crumbled cornbread, toast and crackers into a large bowl. Saute the onions and celery in butter till veggies are just softened and add to the bowl. Add all other ingredients except chicken stock to the bowl. Mix well and add the stock in small amounts until desired consistency is reached. Put into an 8x8 baking dish and bake at 400 degrees for about an hour.
