1 1/2 c. cornbread crumbs
8 slices buttered toast
2 med. onions
Salt & Pepper
Giblets
1 c. chicken noodle soup
6 lg. eggs
Broth (3 c.) (use from giblets & roasted hen or turkey drippings)

Break toast to small pieces. Combine corn bread, toast, chopped onions, noodle soup, cut up giblets including neck meat, pour in enough broth to make very soupy. Add eggs, salt and pepper to taste and stir well. Bake in large shallow or 2 smaller dishes at 400 degrees for 35 to 45 minutes or until fluffy and lightly browned on top. Feeds 6 to 8.