this recipe is one of my favorites of all time.
My family loves it and asks for it often. The measurements
aren't exact, I'm sure this is why it tastes better
each and every time I make it.1 1/2 whole chicken, deboned (save the broth)
1 1/2 cups celery (diced)
1 cup onions (diced)
8-10 large eggs (boiled)
sage (use little, add to suit your taste)
1 tsp salt
1/2 tsp black pepper
1 can each cream of mushroom, celery, and onion
2 large skillets cornbread, crumbled
1 eggpreheat oven to 350 degrees,

combine chicken, celery, onions,cornbread, and eggs
add chicken broth to mixture and stir (add more as needed)
add cream of mushroom,celery and onion, stir
add salt, pepper and sage

note: I usually perform a taste test at this point

add egg and mix thoroughly-

pour mixture into a large pan and bake until golden brown. note: I serve this with turnip greens,ham, pinto beans,
mac & cheese, candied yams and peach cobbler with ice cream for dessert