1 c. onions, chopped
2-3 boiled eggs, chopped
2 slices toast, crumbled
1 tsp. salt & pepper
1/2 c. celery, chopped
Cornbread
2 lb. chicken wings
2 cloves garlic
1/2 c. oil
1/2 c. green onions, chopped
Sage & parsley to taste

Season wings with salt and pepper; place in enough water to cover. Cook until tender, then debone. Set aside.

In separate pan, add cooking oil and saute onions, celery and garlic until transparent. Put meat and broth in the pot with the onions, celery and garlic. Cook until mixture thickens a bit. Set aside.

In large bowl crumble cornbread and 2 to 3 pieces of toast, parsley and sage (to taste), add chopped eggs. Mix ingredients thoroughly; add meat broth to mixture and blend. Pour into greased baking dish and bake 30 minutes at 325 degrees.