2 1/2 c. corn meal
1 1/4 c. flour
1 1/2 c. milk

Mix corn meal, flour thoroughly. Add milk and bake at 450 degrees until browned. Cool. Crumble corn bread in very fine crumbs into large bowl.

3 hard boiled eggs, chopped
2 stalks celery, chopped
1 c. pecans
Giblets, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tbsp. poultry seasoning
1 tsp. sage
1/3 c. milk
1 to 2 c. broth (from giblets or canned broth)

Add next 8 ingredients, mixing well. Add milk and broth to thoroughly moisten ingredients. Pour into lightly greased baking pans and bake at 350 degrees for 30 minutes or until browned.