Ingredients

  • 5 lbs. Corn Muffin Mix
  • 1 1/2 qts. Diced Celery
  • 1 lb. Butter or Margarine
  • 5 Medium Onions
  • 8 Eggs, Slightly Beaten
  • #10 can Chicken Broth
  • 2 tsps. Thyme
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 3 Tbs. Sage
  • 1 Tbs. Parsley Flakes
  • OPTIONAL IDEAS: Cooked Giblets, Diced Raw Oysters, Diced Prepared Chestnuts

Directions

  • Prepare corn muffin mix in one 18 x 26 sheet pan. Bake as directed.
  • Let cool. Saute onions and celery in butter or margarine. Crumble cooled corn muffin into large pan.
  • Add onions, celery, and sprinkle spices over surface. Mix well.
  • Add any desired options. Mix in eggs and chicken broth. Mix well.
  • Cover pan and bake at 375°F for 1 – 1 1/4 hours.

 

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