That's stuffing for non-Southerners
Old family recipe, so measurements are approximate
1 9-inch pan of cornbread, baked
6-8 slices white bread and/or leftover biscuits
2 eggs, uncooked, lightly beaten
2 eggs, boiled, chopped
1/4 stick butter or margarine
1 cup chopped onions
1 1/2 cups chopped celery
1/2 cup chopped celery leaves
salt and pepper to taste
1/2 to 1 tablespoon poultry seasoning(to taste)
Broth from boiling neck, wings, etc. for giblets(as needed)
In a large bowl, crumble the breads and set aside. Melt the
butter in a skillet and sauté the onions, celery and celery
leaves until tender. Pour over the bread. Add the beaten eggs and
the seasonings and toss lightly. Pour in broth a little at a time
stirring after each addition until the bread is very moist.
Add chopped egg and stir lightly. Bake in a greased baking dish
at 375°F. until set and lightly browned on top.
