Prepare vegetables by washing well and dicing into small pieces. Put all diced vegetables in a medium saucepan, add basil and parsley, and use enough of the meat stock to cover. Place on high heat and bring to a boil. Reduce heat and simmer till vegetables are very tender. Set aside to cool.

Boil, peel and dice 12 eggs.

In a large dish pan or container, crumble the corn bread with your hands. Don't leave any large clumps. Add the boiled eggs, stock with vegetables, and some or all of the meat (some like a lot of meat, I do not). Add more broth to the mixture until you have a soup like consistency. Taste to see if you need more salt and pepper (remember, everything is already cooked once).

Pour this into large 3 to 4-inch deep baking pan. Dot with butter and place in preheated 350°F oven. Bake till brown on top and edges.

Remove and serve hot with cranberry sauce and giblet gravy (see below) if desired.

Tip: If you want to use this to stuff a turkey for the holidays, do not add as much stock. Leave it a little dry. It cooks very fine stuffed inside a turkey.

Side dishes for this holiday feast could include sweet potato casserole, green beans, vegetable salad, and hot rolls. Don't forget the homemade pies for dessert.

In a large cast iron skillet, place oil, flour and season with salt and pepper. Cook over low heat, stirring often, till dark brown color. Pour giblets and broth slowly into skillet to raise gravy. Cover and cook for a couple of minutes.

Submitted by: Brenda Harvey (in memory of her mother).