1 to 2 pans of cornbread (cooked in iron skillet using yellow meal)
1 to 2 onions (round, chopped)
1 large bell pepper, seeded and chopped
1 c. chopped celery
1 bunch green onions, chopped
1/2 lb. bacon (fried slowly until crisp, reserve bacon and fat separately)
3 c. cooked rice
6 boiled eggs
4 raw eggs, slightly beaten
1/2 to 1 gallon chicken broth
Salt and pepper

Crumble cornbread and rice into large roaster pan. Set aside. Saute onion, celery, green onions, and bell pepper in 1/2 cup of reserved bacon fat. add to cornbread mixture. Chop boiled eggs and add to mixture. Crumble crisp bacon and add to mixture. Salt and pepper as desired. Pour enough chicken broth into mixture to make a thick pouring consistency. Stir in beaten eggs. Bake at 350 degrees for 2 to 3 hours. Chicken or turkey pieces may be added. Sage may be added. Poultry seasoning may be added.

GIBLET GRAVY:

1/3 c. oil
1/3 c. flour
2 chopped green onions
2 chopped boiled eggs
Broth

In 2 quart saucepan, mix together oil and flour (do not brown). Stir in enough broth until desired consistency. Cook on medium heat. Add onions and chopped eggs. Cook chicken livers and gizzards may be added. Serve in gravy bowl.