6 c. crumbled cornbread
2 c. bread crumbs
Meat stock
2 tbsp. flour dissolved in 1 c. water
2 c. chopped celery
2 c. chopped onions
4 eggs, beaten
1 stick butter, melted
2 cans cream of chicken soup (optional)
Salt and pepper to taste

GIBLET GRAVY:

2 tbsp. flour
1 boiled egg, chopped
Neck bone meat
1/2 stick butter, melted
3 tbsp. chopped onion
1/2 c. chopped liver and onions

Crumble cornbread and light bread and mix together and mix with other ingredients. Add meat stock until mixture is soupy. Bake in 400 degree oven until a golden brown.

GIBLET GRAVY: Melt butter in skillet. Add flour and stir in water to make a soupy gravy. Add remaining ingredients and simmer, adding more water as needed for correct consistency. Salt and pepper to taste.