Ingredients
Chicken Broth
onions
celery
eggs (2 raw & 3 chopped)
cooked cornbread
salt
pepper
poultry seasoning
Preparation
375 degree oven. Cook cornbread in black iron skillet according to directions. Boil 6 eggs. Chop onions and celery add enough for gravy. Let cornbread cool and crumble in Dutch oven. onions & celery saute until soft. Add onions, celery, 2 raw eggs, 3 chopped eggs, salt, pepper, poultry seasoning, and broth until juicy. Use the other 3 eggs for the giblet gravy.
