2 boxes Jiffy cornbread muffin mix, baked according to pkg. directions
1 fryer, boiled, deboned and chopped, reserving broth
1 lb. bulk pork sausage
2 med. onions, chopped
1 bunch shallots, chopped
3 stalks celery, chopped
parsley
salt and pepper to taste
About 2/3 of a stale French bread, moistened with water

Sauté seasonings; add pork sausage and cook until seasonings are tender and pork is cooked. Add chicken and cook about 10 minutes more. Crumble cornbread in a large bowl and mix with bread. Add chicken mixture and mix well. Add enough chicken broth to make mixture very moist. It will dry out during baking. Put in a baking dish and bake at 325°F for about 1 hour.