1 recipe cornbread
2 stalks celery, chopped
1 small sweet pepper, chopped
1 1/2 lb. onions, chopped
1/2 c. oil
1/2 c. flour
1 can cream of mushroom soup
1 lb. giblets (chicken)
salt and pepper to taste
1 egg, boiled
1/4 c. parsley
2 cloves garlic, pressed

Make cornbread according to recipe. Make roux (oil, flour and onions). Add mushroom soup. Boil giblets and grind (save broth to mix with cornbread and seasonings) until soft. Salt and pepper to taste. Add egg, parsley and garlic.

Bake in greased casserole dish at 375°F for 35 minutes.