6 c. cornbread, cooked and crumbled
2 c. celery
1 1/2 c. onion
1 c. bell pepper
1/2 c. parsley
4 eggs (2 raw, beaten and 2 hard-cooked)
1 tbsp. baking powder
1/2 c. melted butter
salt and pepper to taste
2 c. giblets (ground meat may be used)
1 can chicken broth
2 cans cream of mushroom soup

Brown meat with half the celery, onions, bell peppers and garlic (if desired). When brown, add chicken broth. Remove from fire and add all remaining ingredients; mix well.

Bake at 375°F until firm and golden brown.