4 boxes Jiffy cornbread mix
1 lg. onion, chopped
1 bunch green onions, sliced
3 or 4 ribs celery, chopped
1/4 to 1/2 of lg. bell pepper, chopped
1/4 c. REAL butter
2 cans chicken stock
4 c. chicken or turkey drippings or stock or bouillon
1 tsp. McCormick poultry seasoning
1 tsp. sage
1 tsp. thyme
1 toe garlic, chopped
2 eggs, slightly beaten
Tony Chachere's seasoning to taste
Salt and pepper to taste

Prepare cornbread as directed. Melt 1 stick butter in fry pan and saute onion, green onion, celery, and bell pepper until onion is clear. Add 1 can of chicken stock and poultry seasoning, sage, thyme, garlic, Tony Chachere's to taste. Cook all seasoning and spices together until vegetables are tender. Crumble prepared cornbread in large mixing bowl. Add stock, seasoning, and cooked vegetables. Add all stock, drippings or bouillon to all cornbread is soaked a batter like consistency add eggs.

Salt and pepper to taste. Pour batter in large buttered baking dish, dot with butter. Bake at 425 degrees 1 hour or until golden brown. (All seasoning according to taste). You may add meat from poultry or giblets.