1 c. cornmeal
1 c. flour
5 tsp. baking powder
2 tsp. salt
2 eggs
1 c. milk
1 c. chopped onions
3 c. chopped celery, with some of the leaves

Saute the onions and celery in 3 tablespoons butter. Sift the dry ingredients together. Beat the eggs into the milk and add to dry ingredients. Add celery and onions. Bake in iron skillet about 20 to 25 minutes. In 475 degree oven add sage and parsley if you like. When cornbread is cooked, break it into large mixing bowl. Add chicken or turkey stock to moisten, about 4 to 5 cups. Add 3 hard cooked eggs, chopped. Bake while turkey is cooking in separate pan or skillet. It is better cooked in turkey.