2 (8 1/2 oz. ea.) packages Jiffy corn bread mix, prepared
8 to 10 slices white bread, toasted, torn apart
1/2 cup celery, diced
1/4 cup onions, diced
1/2 cup (1 stick) butter
4 hard boiled eggs, diced
2 (15 oz. ea.) cans chicken broth (Swanson)
1/4 cup green onions, chopped
turkey or chicken pieces or giblets, cut in pieces (optional)

Prepare corn bread according to package directions. Toast bread slices. Boil eggs.

Preheat oven to 350°F. Sauté celery and onions in butter.

In large bowl, crumble corn bread and white bread together. Add the celery/onion/butter mixture. Add diced boiled eggs and mix well. Stir in chopped green onions and giblets (if using). Gradually add in chicken broth until you reach preferred consistency. Pour in greased casserole dish.

Bake at 350°F for approximately 45 minutes.

Submitted by: Ann Schultz