Martha White yellow cornmeal mix
1 bunch celery
2 bunch green onions
6 boiled eggs
1 lg. white onion
1 whole chicken
1 container chicken gizzards
Sage to sprinkle in

Make corn bread. Follow directions on back of package. Boil chicken and gizzards until done with salt and pepper to taste. Save broth. Cook, pick off bones. Chop celery, green onions, white onion and boil in a little leftover broth. Chop eggs. Chop up gizzards.

Crumble corn bread in large baking pan. Add all above ingredients. Mix well. Pour in leftover broth and stir well. Add sage. Cover with foil and bake at 350 degrees, until starting to brown lightly.