- 1 pan of PaPa’s Old Fashioned Cornbread
- 6 Slices of white bread toast
- 4 Stalks of celery sliced thin
- 1 medium onion diced
- 2 hard boiled eggs chopped (optional)
- 2 Raw Eggs
- 1 tsp poultry seasoning
- 6 c. water
Boil onion and celery in 6 cups of water until vegetables are soft strain water into a separate dish, you will use it later.
Crumble toast and cornbread into a large mixing bowl, Add poultry seasoning, salt, pepper and sage to taste.
Add boiled vegetables and boiled eggs.
Add vegetable stock/water and stir well – it should have a very sloppy soupy consistency. You will want to taste test it during this part to check your spices add more as you see fit. When the flavor is to your liking add the raw eggs and mix well.
Pour mixture into an oven safe dish and bake at 350 degrees (F) until it begins to brown and separate from sides of dish (approximately 1 hour)