Day-old cornbread (recipe below), crumbled
8 slices toasted white bread (broken into pieces)
1 med. bell-pepper, chopped
1 med. onion, chopped
1 c. celery, chopped
1 c. cooked chicken livers, chopped
1 c. cooked chicken gizzards, chopped
1 (46 oz.) can chicken broth
1 tbsp. sage
1 tbsp. poultry seasoning
1 tbsp. gravy master
1 tsp. red pepper (ground or flakes)
2 eggs, beaten
1 stick butter, melted

No salt is added to recipe (suit own taste)

These ingredients are mixed well and added to crumbled cornbread. Pour into large greased casserole dish. Bake at 350 degrees about 1 hour.

CORNBREAD:

4 c. meal
1 c. flour
2 tbsp. baking powder
1 tsp. paprika
1/2 c. chopped celery
1/2 c. chopped onion
2 c. water (add more if needed)
1 egg
1/2 c. melted shortening

Mix all ingredients ending with the shortening. Bake at 350 degrees in greased and floured pan for about 45 minutes.