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.

 

Return to Dorothy’s Recipes