1/2 c. crushed cornbread stuffing or crumbled day-old cornbread
1/2 c. cooked rice
2 hard-boiled eggs, chopped
1/2 c. chicken broth
1/4 c. chopped celery
2 tbsp. chopped onion
2 tbsp. butter
1 tsp. parsley
1/4 tsp. poultry seasoning (optional)
salt and pepper to taste

In a bowl, combine the first 4 ingredients. Set aside. In a skillet, sauté celery and onion in butter until tender. Add the cornbread mixture and seasonings. Mix well. Cook over medium heat until lightly browned.

Yield: 2 servings.